Session Details

Innovations in Hydrocolloids for Functional Foods Part III

Novel processing technologies and their potential to impact on the functional properties of hydrocolloids

Raymond F Mawson, Food Science Australia, Australia

Application of Dynamic Vapour Sorption (DVS) for the study of hydrocolloid properties in functional foods

Peerasak Sanguansri, Food Science Australia, Australia

Question and Answer Panel / Interactive Session