Edible soft matter: Gels, colloids and interfaces

Research output: Contribution to journal › Editorial › Academic

Original language	English
Pages (from-to)	947-948
Journal	Current Research in Food Science
Volume	4
Early online date	23 Jul 2021
DOIs	https://doi.org/10.1016/j.crfs.2021.07.007
Publication status	Published - 2021

Access to Document

@article{5d3ccacb52594fdab5e492553b7cfd46,

title = "Edible soft matter: Gels, colloids and interfaces",

author = "Elke Scholten",

year = "2021",

doi = "10.1016/j.crfs.2021.07.007",

language = "English",

volume = "4",

pages = "947--948",

journal = "Current Research in Food Science",

issn = "2665-9271",

publisher = "Elsevier",

}