The texture and microstructure of spreads * *This chapter is a revised version of: Bot, A., Flöter, E., Lammers, J.G., and Pelan, E.G. (2003). ‘Controlling the texture of spreads’, in Texture in Food. Vol. 1. Semi-solid Foods, editor B.M. McKenna, Woodhead Publishing, Cambridge, pp. 350

The texture and microstructure of spreads * *This chapter is a revised version of: Bot, A., Flöter, E., Lammers, J.G., and Pelan, E.G. (2003). ‘Controlling the texture of spreads’, in Texture in Food. Vol. 1. Semi-solid Foods, editor B.M. McKenna, Woodhead Publishing, Cambridge, pp. 350–372.

Published:2007 Issue: Volume: Page:575-599
ISSN:
Container-title:Understanding and Controlling the Microstructure of Complex Foods
language:
Short-container-title:

Author:

Bot A.,Flöter E.,Lammers J.G.,Pelan E.G.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/VJ162UVTW8186N65.pdf

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5. Hydrocolloid functionality in spreads and related products;Bot,2006

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