Emulsifying food microparticles prepared from cocoa by-product
This PhD research concerned the preparation of emulsifying food microparticles from a plant-based by-product of the food manufacturing industry, thereby increasing the efficient use of natural resources. In the early stages of this research, and at the time relevant to the product spectrum of the sp...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2020
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| Online Access: | https://eprints.nottingham.ac.uk/60306/ |