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70350096631
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The use of hydrocolloids to improve food texture
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In B.M. McKenna (ed.), Semi-solid Foods. CRC Press, Boca Raton, FL, Chapter 11.
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Phillips, G.O. and Williams, P.A. (2003) The use of hydrocolloids to improve food texture. In B.M. McKenna (ed.), Texture in Foods, Volume 1: Semi-solid Foods. CRC Press, Boca Raton, FL, Chapter 11.
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(2003)
Texture in Foods
, vol.1
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Phillips, G.O.1
Williams, P.A.2
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