Autor:	Stuart Clegg, Matthias Knarr, Kerr Anderson, Britta Hübner-Keese, Wim Calame, Roland Adden, Martin S. J. Wickham, Roberta Re
Předmět:	chemistry.chemical_compound Biochemistry Chemistry Methyl cellulose Novel food Food science
Zdroj:	Scopus-Elsevier Gums and Stabilisers for the Food Industry 16 ISBN: 9781849733588
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bd2ae776970556106558f21643f5179 http://www.scopus.com/inward/record.url?eid=2-s2.0-84900309832&partnerID=MN8TOARS Zobrazit plný text záznamu