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Novel Approaches of Nanotechnology in Food || Effect of content and temperature on the phase transitions of polymer composites doped by kappa carrageenan and alginate
Evingür, Gülşen AkınYear:
2016
Language:
english
DOI:
10.1016/b978-0-12-804308-0.00007-8
File:
PDF, 2.07 MB
english, 2016