Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions, Enable Fat Reduced Deep Fried Food and Meat Products by Cellulose Ethers. B. Huebner-Keese, J. Guo, R. Adden, M. Devon, M. Knarr, C. Huettermann
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Essential Guide to Food Additives (4), CHAPTER 6 E Numbers
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, Pages 91-276
Gums and Stabilisers for the Food Industry 16, Satiety Induction with Novel Food Grade Methyl Cellulose. Roland Adden, Kerr Anderson, Wim Calame, Stuart Clegg, Britta Hübner-Keese, Matthias Knarr, Roberta Re, Martin Wickham
, 2012
, Pages 423-424
Handbook of Food Structure Development, Subject Index
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