Xiangyu Liu - Research output - Wageningen University & Research

1 Article

1 results

2023
Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice cream
Liu, X., Sala, G. & Scholten, E., Jan 2023, In: Current Research in Food Science. 7, 100531.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
14 Citations (Scopus)