Bakery products with reduced fat and sugar content

Project: PhD

Project Details

StatusFinished
Effective start/end date1/10/123/03/17

Research Output

  • 1 internal PhD, WU

Double emulsions as fat replacers: linking emulsion design to stability and sensory perception

Oppermann, A., 2017, Wageningen: Wageningen University. 186 p.

Research output: Thesisinternal PhD, WU

Open Access