Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality
Crossref DOI link: https://doi.org/10.1007/978-3-030-29187-7_14
Published Online: 2019-11-10
Published Print: 2019
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Golding, Matt
Pelan, Eddie
Text and Data Mining valid from 2019-01-01
Chapter History
First Online: 10 November 2019