Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?

✍ Scribed by George A. van Aken

• Book ID: 107382117
• Publisher: Springer US
• Year: 2010
• Tongue: English
• Weight: 590 KB
• Volume: 5
• Category: Article
• ISSN: 1557-1858
• DOI: 10.1007/s11483-010-9160-5