✦ LIBER ✦
Physical properties of egg albumen and cassava starch composite network formed by a salt-induced gelation method
✍ Scribed by S. Wongsasulak; T. Yoovidhya; S. Bhumiratana; P. Hongsprabhas
- Book ID
- 116488133
- Publisher
- Elsevier Science
- Year
- 2007
- Tongue
- English
- Weight
- 257 KB
- Volume
- 40
- Category
- Article
- ISSN
- 0963-9969
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