Thermogelation properties of methylcellulose (MC) and their effect on a batter formula
- 17 June 2004
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 19 (1), 141-147
- https://doi.org/10.1016/j.foodhyd.2004.04.023
Abstract
No abstract availableKeywords
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