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Volumn 70, Issue , 2017, Pages 304-312

Functional properties of cellulose derivatives to tailor a model sponge cake using rheology and cellular structure analysis

Author keywords

Foaming; Gelling; Image analysis; Process; Viscosity

Indexed keywords

CELLULAR AUTOMATA; GELATION; IMAGE ANALYSIS; MIXING; SHEAR THINNING; SOL-GELS; STARCH;

EID: 85018484882     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.04.010     Document Type: Article
Times cited : (16)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.