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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
Replacing Sucrose in Spanish Muffins with Erythritol and Xanthan Gum
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Published:09 Mar 2012
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Page range:
375 - 383
Citation
S. Martínez-Cervera, E. de la Hera, T. Sanz, M. Gómez, and A. Salvador, in Gums and Stabilisers for the Food Industry 16, ed. P. A. Williams and G. O. Phillips, The Royal Society of Chemistry, 2012, pp. 375-383.
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