Search Results - Steringa, D.W.

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    Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties

    Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties by Primo-Martín, C., Sanz, T., Steringa, D.W., Salvador, A., Fiszman, S.M., van Vliet, T.

    Published in Food hydrocolloids
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    Performance of cellulose derivates in deep-fried battered snacks: Oil barrier and crispy properties

    Performance of cellulose derivates in deep-fried battered snacks: Oil barrier and crispy properties by Primo Martin, C, Sanz, T, Steringa, D.W, Salvador, A, Fiszman, S.M, Vliet, T., van

    Published in Food hydrocolloids
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