Evaluation of the Water Binding Properties of Food Hydrocolloids by Physical/Chemical Methods and in a Low Fat Meat Emulsion
- 1 January 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (1), 1-5
- https://doi.org/10.1111/j.1365-2621.1983.tb14775.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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