Aspects of sensory perception of food emulsions thickened by polysaccharides

G.A. van Aken, E.H.A. de Hoog, R.R. Nixdorf, F.D. Zoet, M.H. Vingerhoeds

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic

Original language	English
Title of host publication	Gums and stabilisers for the food industry 13
Editors	P.A. Williams, G.O. Phillips
Place of Publication	Cambridge
Pages	449-456
Publication status	Published - 2006

Cite this

@inbook{a587bf0dd8c64d1aa51a72612cd368bf,

title = "Aspects of sensory perception of food emulsions thickened by polysaccharides",

author = "{van Aken}, G.A. and {de Hoog}, E.H.A. and R.R. Nixdorf and F.D. Zoet and M.H. Vingerhoeds",

year = "2006",

language = "English",

isbn = "9780854046737",

series = "Special Publication",

publisher = "Royal Society of Chemistry",

number = "303",

pages = "449--456",

editor = "P.A. Williams and G.O. Phillips",

booktitle = "Gums and stabilisers for the food industry 13",

}

TY - CHAP

T1 - Aspects of sensory perception of food emulsions thickened by polysaccharides

AU - van Aken, G.A.

AU - de Hoog, E.H.A.

AU - Nixdorf, R.R.

AU - Zoet, F.D.

AU - Vingerhoeds, M.H.

PY - 2006

Y1 - 2006

M3 - Chapter

SN - 9780854046737

T3 - Special Publication

SP - 449

EP - 456

BT - Gums and stabilisers for the food industry 13

A2 - Williams, P.A.

A2 - Phillips, G.O.

CY - Cambridge

ER -