Creating innovative flavour and texture experiences
The work presented in this thesis describes the use of scientific research in the development of novel texture and flavour experiences and their potential for use in fine gastronomy. In order to create an interesting textural experience, modified celluloses were investigated. Their unique property i...
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University of Nottingham
2009
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503766 |