{"title":"Future Trends of Emulsifiers and Other Food Ingredients","authors":"G. Hasenhuettl","doi":"10.1007/978-3-030-29187-7_16","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":346197,"journal":{"name":"Food Emulsifiers and Their Applications","volume":"49 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Emulsifiers and Their Applications","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/978-3-030-29187-7_16","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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