Emulsifying food microparticles prepared from cocoa by-product

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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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Bibliographic Details
Main Author:	Cuthill, Holly
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2020
Subjects:	Emulsification Food microparticles By-products Food Cocoa
Online Access:	https://eprints.nottingham.ac.uk/60306/

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