Food-Grade Hydroxypropyl Methylcellulose-Based Formulations for Electrohydrodynamic Processing: Part I & Ndash; Role of Solution Parameters on Fibre and Particle Production

AuthID
 P-00T-R8Q
7
Author(s)
Prieto, C
·
Lagaron, JM
·
Document Type
Article
Year published
2021
Published
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 118, Pages: 106761 (9)
Indexing
Wos®
Scopus®
Crossref®21
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85103403279
Wos: WOS:000645163900003
Source Identifiers
ISSN: 0268-005X
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