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
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Call number | Vol info | Status | Date due | Barcode | |
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BCAS Library | 43;6 | Available | JA02408 |
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