date:Sep 27, 2019
le the greasiness of a full-fat one, but it only added 0.5 per cent more oil to the low-fat product.
Professor Stokes said he had worked with all manner of food and drink.
Whether they be considered solids, powders, soft solids, semi-fluids or liquids, primarily the aim is to improve the efficiency of ingredients in oral processing and improve health benefits.
We also aim to consider the challenges in emerging areas that include the rise of consumer interest in plant-based foods and proteins.