Cite
HARVARD Citation
Blok, A. et al. (2021). Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions. Food hydrocolloids. p. . [Online].
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Blok, A. et al. (2021). Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions. Food hydrocolloids. p. . [Online].