Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?

Author: Aken George  

Publisher: Springer Publishing Company

ISSN: 1557-1858

Source: Food Biophysics, Vol.5, Iss.4, 2010-12, pp. : 258-283

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Abstract