Preparation and Characterization of the Foam-Stabilizing Properties of Cellulose–Ethyl Cellulose Complexes for Use in Foods

Published 2011 View Full Article

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Title
Preparation and Characterization of the Foam-Stabilizing Properties of Cellulose–Ethyl Cellulose Complexes for Use in Foods
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 24, Pages 13277-13288
Publisher
American Chemical Society (ACS)
Online
2011-11-22
DOI
10.1021/jf203501p

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