✦ LIBER ✦
Gums and Stabilisers for the Food Industry 11 Volume 11 || Formation of strong gels by enzymic debranching of guar gum in the presence of ordered xanthan
✍ Scribed by Williams, Peter A; Phillips, Glyn O
- Book ID
- 111926743
- Publisher
- Royal Society of Chemistry
- Year
- 2007
- Weight
- 563 KB
- Category
- Article
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