Influence of molecular weight and degree of substitution of...

Food Hydrocolloids 2009 Vol. 23; Iss. 5

Influence of molecular weight and degree of substitution of carboxymethylcellulose on the stability of acidified milk drinks

Baiqiao Du, Jing Li, Hongbin Zhang, Long Huang, Ping Chen, Jianjun Zhou
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Volume:
23
Year:
2009
Language:
english
Pages:
7
DOI:
10.1016/j.foodhyd.2008.10.004
File:
PDF, 319 KB
english, 2009
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