Dynamics of taste compound release from gel systems /

Dynamics of taste compound release from gel systems /

Looking into recent trend on healthy lifestyle, consumers have opted for healthier food product with low sodium and sugar content. However, the reduction of salt and sugar in food products affects the consumer's acceptance. This research aims in gaining a more in depth understanding on the dyna...

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书目详细资料
主要作者:	Siti Fairuz binti Che Othman (Author)
格式:	Thesis
语言:	English
出版:	[Leeds, England] : School of Food Science and Nutrition, Universitiy of Leeds United, 2017
主题:	Theses, IIUM foreign
标签:	添加标签没有标签, 成为第一个标记此记录!

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