By Lundin L.   Hermansson A.-M.   in Food Hydrocolloids

ISSN:0268-005X|12|2|175-187

Elsevier‎(1998)‎

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By Hermansson A.-M.   Svegmark K.   in Trends in Food Science and Technology

ISSN:0924-2244|7|11|345-353

Elsevier‎(1996)‎

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By Walkenstrom P.   Hermansson A.-M.   in Food Hydrocolloids

ISSN:0268-005X|12|1|77-87

Elsevier‎(1998)‎

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By Loren N.   Langton M.   Hermansson A.-M.   in Food Hydrocolloids

ISSN:0268-005X|13|2|185-198

Elsevier‎(1999)‎

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By Olsson C.   Stading M.   Hermansson A.-M.   in Food Hydrocolloids

ISSN:0268-005X|14|5|473-483

Elsevier‎(2000)‎

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By Olsson C.   Langton M.   Hermansson A.-M.   in Food Hydrocolloids

ISSN:0268-005X|16|2|111-126

Elsevier‎(2002)‎

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By Olsson C.   Langton M.   Hermansson A.-M.   in Food Hydrocolloids

ISSN:0268-005X|16|5|477-488

Elsevier‎(2002)‎

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By Lundin L.   Stenlof B.   Hermansson A.-M.   in Food Hydrocolloids

ISSN:0268-005X|12|2|189-193

Elsevier‎(1998)‎

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By Walkenstrom P.   Windhab E.   Hermansson A.-M.   in Food Hydrocolloids

ISSN:0268-005X|12|4|459-468

Elsevier‎(1998)‎

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By Langton M.   &   9strom A.   Hermansson A.-M.   in Food Quality and Preference

ISSN:0950-3293|7|3|185-191

Elsevier‎(1996)‎

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