Hydrocolloid Functions to Improve Stability of MIcrowavable Foods:The unique properties of cellulose gel aid in the formulation of food products suitable for microwave cooking

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Material type: Text

TextPublication details: June 1989Description: 96 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		43;6	Available		JA02408

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