A comparison of the sensory and rheological properties of different cellulosic fibres for food

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A comparison of the sensory and rheological properties of different cellulosic fibres for food

The impact of different cellulosic microstructures formed by highly entangled fibre networks 8 were studied for food applications as dietary fibre. This paper reports the impact of microstructure on the rheological and sensory behaviour of the aqueous suspensions of particulate and fibrillated forms...

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Bibliographic Details
Main Authors:	Agarwal, Deepa, Hewson, Louise, Foster, Tim
Format:	Article
Published:	Royal Society of Chemistry 2018
Online Access:	https://eprints.nottingham.ac.uk/50019/

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