A comparison of the sensory and rheological properties of different cellulosic fibres for food
(2017)
Journal Article
The impact of different cellulosic microstructures formed by highly entangled fibre networks 8 were studied for food applications as dietary fibre. This paper reports the impact of microstructure on the rheological and sensory behaviour of the aqueou... Read More about A comparison of the sensory and rheological properties of different cellulosic fibres for food.