๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

EFFECTS OF GUAR GUM AND MICROCRYSTALLINE CELLULOSE ON SENSORY AND THERMAL PROPERTIES OF A HIGH FAT MODEL FOOD SYSTEM

โœ Scribed by HARRY T. LAWLESS; HELY TUORILA; KIRSI JOUPPILA; PAULA VIRTANEN; JOHN HORNE


Book ID
111346464
Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
1011 KB
Volume
27
Category
Article
ISSN
0022-4901

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