Cite
HARVARD Citation
Huc-Mathis, D. et al. (2017). Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake. Food hydrocolloids. pp. 129-140. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Huc-Mathis, D. et al. (2017). Multiscale evaluation from one bubble to the foam of surface active properties of cellulose derivatives used for a starchy model sponge cake. Food hydrocolloids. pp. 129-140. [Online].