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

Title
Hydrocolloids as thickening and gelling agents in food: a critical review
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 47, Issue 6, Pages 587-597
Publisher
Springer Nature
Online
2010-11-05
DOI
10.1007/s13197-010-0162-6

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