✦ LIBER ✦
Xanthan, Hydroxypropyl Methyl Cellulose and High Fructose Corn Syrup Sensory Effects in a Reduced Calorie Syrup Model
✍ Scribed by LEANN C. FRYER; FADI M. ARAMOUNI; EDGAR CHAMBERS IV
- Book ID
- 108821149
- Publisher
- Institute of Food Technologists
- Year
- 1996
- Tongue
- English
- Weight
- 303 KB
- Volume
- 61
- Category
- Article
- ISSN
- 0022-1147
No coin nor oath required. For personal study only.