articleFood HydrocolloidsJul 25, 2013Closed access

Utilization of bacterial cellulose in food

ZSZhijun ShiYZYue ZhangGOGlyn O. PhillipsGYGuang Yang

Huazhong University of Science and Technology · Philips (United Kingdom) · +1 more institution

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576
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FWCI
12.90
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100%
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83
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Authors

4

Topics & keywords

Topics
Keywords
  • Cellulose
  • Bacterial cellulose
  • Ingredient
  • Flavor
  • Thickening
  • Food industry
  • Food science
  • Polysaccharide
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