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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
Contributions of the Particulates and Soluble Materials to the Viscosity behaviour of Tomato Puree
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Published:09 Mar 2012
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Page range:
351 - 357
Citation
R. Abson, B. Wolf, S. Hill, and T. Foster, in Gums and Stabilisers for the Food Industry 16, ed. P. A. Williams and G. O. Phillips, The Royal Society of Chemistry, 2012, pp. 351-357.
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