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Gums and Stabilisers for the Food Industry 16
Edited by
Glyn O Phillips
Glyn O Phillips
Phillips Hydrocolloids Research Ltd, UK
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Hardback ISBN:
978-1-84973-358-8
PDF ISBN:
978-1-84973-455-4
No. of Pages:
442
Published online:
12 Mar 2012
Published in print:
09 Mar 2012
Book Chapter
Effects of Sucrose Palmitate on Physical and Mechanical Properties of Sago Starch-Gelatin Edible Films
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Published:09 Mar 2012
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Page range:
257 - 268
Citation
M. Norziah and J. Wong, in Gums and Stabilisers for the Food Industry 16, ed. P. A. Williams and G. O. Phillips, The Royal Society of Chemistry, 2012, pp. 257-268.
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