Publication | Closed Access
Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model
176
Citations
48
References
2018
Year
Food ColloidEngineeringFat SubstitutesBiotechnologyProtein EngineeringFood EngineeringFood ProcessingIce Cream ModelNanocelluloseBiomolecular EngineeringFood SafetyHealth Sciences
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