The potential of TEMPO-oxidized cellulose nanofibrils as rheology modifiers in food systems
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Title
The potential of TEMPO-oxidized cellulose nanofibrils as rheology modifiers in food systems
Authors
Keywords
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Journal
CELLULOSE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-05-02
DOI
10.1007/s10570-019-02448-3
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