World interest in research work on the benefits of the Okra plant
Thursday, July 10, 2014 - 12:01
in Mathematics & Economics
Estonian-born Katerina Alba's research at the University of Huddersfield could help to improve the quality of some of the most popular emulsion-based food products – such as butter, mayonnaise, yoghurt and fruit drinks – and she is starting to gain an international profile for her work.