African Journal of Food Science and Technology

Malcolm Povey

School of Food Science and Nutrition, The University of Leeds, Leeds, United Kingdom

Publications

• Short Commentary   
  The role of food colloids in texture, flavor, and palatability of your meals.
  Author(s): Malcolm Povey*
  
  DOI: http:/dx.doi.org/10.14303//ajfst.2023.049

  HTML PDF