Author:
Castelain C.,Lefebvre J.,Doublier J.L.
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference38 articles.
1. Polysaccharides in Food;Ledward,1979
2. Food Colloids;Lin,1977
3. Proteinaceous gelling systems and their complexes with polysaccharides
4. Functional Properties of Food Macromolecules;Tolstoguzov,1986
Cited by
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