Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage
出版年份 2018 全文链接
标题
Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage
作者
关键词
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出版物
JOURNAL OF FOOD SCIENCE
Volume 83, Issue 6, Pages 1740-1747
出版商
Wiley
发表日期
2018-05-10
DOI
10.1111/1750-3841.14164
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