Skip Nav Destination
Special Publications
Gums and Stabilisers for the Food Industry 16
Edited by
Glyn O Phillips
Glyn O Phillips
Phillips Hydrocolloids Research Ltd, UK
Search for other works by this author on:
Hardback ISBN:
978-1-84973-358-8
PDF ISBN:
978-1-84973-455-4
No. of Pages:
442
Published online:
12 Mar 2012
Published in print:
09 Mar 2012
Book Chapter
The Texture of Low Fat Yoghurt Predicted from its Content of Starch, Pectin and Gelatine
-
Published:09 Mar 2012
-
Page range:
339 - 347
Citation
L. Knarreborg and H. Nielsen, in Gums and Stabilisers for the Food Industry 16, ed. P. A. Williams and G. O. Phillips, The Royal Society of Chemistry, 2012, pp. 339-347.
Download citation file:
You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.
Digital access
$64.60