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Influence of molecular weight and degree of substitution of carboxymethylcellulose on the stability of acidified milk drinks

✍ Scribed by Baiqiao Du; Jing Li; Hongbin Zhang; Long Huang; Ping Chen; Jianjun Zhou

Book ID: 113627717
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 319 KB
Volume: 23
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2008.10.004

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