Bacterial cellulose IV. Application to processed foods
- 1 February 1993
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 6 (6), 503-511
- https://doi.org/10.1016/s0268-005x(09)80074-x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Bacterial cellulose IV. Application to processed foodsFood Hydrocolloids, 1993
- Cross-linking reaction of myosin in the fish paste during setting (Suwari).NIPPON SUISAN GAKKAISHI, 1985
- The effect of particle shape on the mechanical properties of filled polymersJournal of Materials Science, 1980