Creating innovative flavour and texture experiences

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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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Bibliographic Details
Main Author:	Edwards-Stuart, Rachel
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2009
Online Access:	https://eprints.nottingham.ac.uk/27644/

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