Open AccessUnravelling the unravelled : Microfibrillated cellulose as texture modifier in liquid and semi-solid foods
Author(s) -
Annelies E. Blok
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.18174/574422
Subject(s) - cellulose , texture (cosmology) , materials science , polymer science , food science , chemistry , chemical engineering , organic chemistry , computer science , engineering , artificial intelligence , image (mathematics)
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