How does soy 7S globulin influence the thermo-responsive fibration process of methylcellulose chains in aqueous solutions?
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference38 articles.
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4. Supplementation of hydroxypropyl methylcellulose into yeast leavened all-whole grain barley bread potentiates cholesterol-lowering effect;Kim;J. Agric. Food Chem.,2011
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