Cite
HARVARD Citation
Thompson, B. et al. (2017). Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads. Food & function. 8 (8), pp. 2967-2973. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Thompson, B. et al. (2017). Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads. Food & function. 8 (8), pp. 2967-2973. [Online].