Food Hydrocolloids || Xanthan Gum: A Multifunctional Stabiliser for Food Products
- 作者Nishinari, Katsuyoshi; Doi, Etsushiro
- 文件大小685.66KB
- 发表时间1993
- DOI10.1007/978-1-4615-2486-1_17
- 页码135-140
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LettersJoseph M. Nolan, Gloria A. Morris, David A. Riggle, John E. McConnaughy III, Mark L. Anderson, Frederick Ellrod III, David W. Sutter, Raymond A. Branker, Robert L. Jarvis, Don M. Compton, David J. Chabak, W. Bradley Moorehouse and Stephen Robert Lacheen · ABA Journal · 1990
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