Effects of Microcrystalline Cellulose on Suspension Stability of Cocoa Beverage
Author:
Publisher
Informa UK Limited
Subject
Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883
Reference17 articles.
1. Some hydrodynamic properties of ramie crystallites in phosphate buffer
2. Flow of gels of cellulose microcrystals. I. Random and liquid crystalline gels
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