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Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids
Edited by
Glyn O Phillips
Glyn O Phillips
Phillips Hydrocolloids Research Ltd, UK
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Hardback ISBN:
978-1-84973-883-5
PDF ISBN:
978-1-78262-130-0
No. of Pages:
404
Publication date:
03 Apr 2014
Book Chapter
Interactions Between Hydrocolloids and Bile Salts During Human Digestion of Emulsions
By
C. Fernández Fraguas
Institute of Food Research Norwich Research Park Norwich NR4 7UA UK
C. Fernández Fraguas
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N. C. Woodward
Institute of Food Research Norwich Research Park Norwich NR4 7UA UK
N. C. Woodward
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A. P. Gunning
Institute of Food Research Norwich Research Park Norwich NR4 7UA UK
A. P. Gunning
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P. J. Wilde
Institute of Food Research Norwich Research Park Norwich NR4 7UA UK
P. J. Wilde
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Published:03 Apr 2014
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Citation
C. Fernández Fraguas, N. C. Woodward, A. P. Gunning, P. J. Wilde, 2014. "Interactions Between Hydrocolloids and Bile Salts During Human Digestion of Emulsions", Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids, Peter A Williams, Glyn O Phillips
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Gums and Stabilisers for the Food Industry 17
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