The application of microfluidics and electrospinning in food science
Demand for healthy foods has increased substantially over the recent years due to growth in the world population and unhealthy lifestyles. One approach that could help to address this problem is the development of structures that offer high volume to energy content ratio. Techniques that could offer...
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University College London (University of London)
2013
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.626489 |