Cite
HARVARD Citation
Cao, L. et al. (2020). An edible oil packaging film with improved barrier properties and heat sealability from cassia gum incorporating carboxylated cellulose nano crystal whisker. Food hydrocolloids. p. . [Online].
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Cao, L. et al. (2020). An edible oil packaging film with improved barrier properties and heat sealability from cassia gum incorporating carboxylated cellulose nano crystal whisker. Food hydrocolloids. p. . [Online].