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Effect of gums in microstructure and rheological behaviour of thickened food matrices

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Moret-Tatay, A., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Martí-Bonmati, E., Hernando, I. and Hernández-Lucas, M. J. (2016) Effect of gums in microstructure and rheological behaviour of thickened food matrices. In: Williams, P. A. and Phillips, G. (eds.) Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Royal Society of Chemistry, pp. 291-294. ISBN 9781782623274

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To link to this item DOI: 10.1039/9781782623830-00291


Item Type:Book or Report Section
Refereed:Yes
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:72244
Additional Information:Proceedings of the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015.
Publisher:Royal Society of Chemistry
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