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The Imaging Science Journal Volume 45, 1997 - Issue 3-4

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Proceedings of the 7th Royal Photographic Society Conference on Photographic Gelatin 1997

Hydrocolloid Complex Systems as Functional Ingredients with Particular Reference to Reduced-Fat Foods”.

W.M. MarrsFood Ingredients Department, Leatherhead Food Research Association, Randalls Road, Leatherhead, Surrey

A.M. PeggFood Ingredients Department, Leatherhead Food Research Association, Randalls Road, Leatherhead, Surrey

Pages 263-265 | Published online: 08 Jul 2016

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https://doi.org/10.1080/13682199.1997.11736425

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Pegg, A. M., Marrs, W. M. and Tasker, S., Leatherhead Food RA Res. Rep. No. 722 (1994).
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Marzin, C, Doublier, J.-L. and Lefebvre, J., Food Macromolecules and Colloids, Dickinson and D. Lorient eds., Royal Society of Chemistry, Cambridge (1995), pp. 340-348.
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Manoj, P., Kasapis, S. and Chronakis, I. S., Food Hydrocolloids, 10(4), 407-420 (1996).
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