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Adsorption-isotherm and Effect of Gum Blends on Viscosity and Microstructure of Oat Gum (β-D-Glucan)

✍ Scribed by I.A. NNANNA; N.L. DAWKINS


Book ID
108821119
Publisher
Institute of Food Technologists
Year
1996
Tongue
English
Weight
444 KB
Volume
61
Category
Article
ISSN
0022-1147

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