Hydrocolloids as thickening and gelling agents in food: a critical review

Springer Science and Business Media LLC - Tập 47 Số 6 - Trang 587-597 - 2010
Dipjyoti Saha1, Suvendu Bhattacharya1
1Food Engineering Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570020, India

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