Effects of sucrose and CMC on D2O diffusion in water

S.T. Wang, P.M.T. Hansen, S.A. Barringer

Open source

DOI: 10.1016/s0268-005x(98)00002-2
Published: 1998-04
Container: Food Hydrocolloids
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/s0268-005x-98-00002-2,
  title = {Effects of sucrose and CMC on D2O diffusion in water},
  author = {S.T. Wang and P.M.T. Hansen and S.A. Barringer},
  year = {1998},
  journal = {Food Hydrocolloids},
  doi = {10.1016/s0268-005x(98)00002-2},
  url = {https://doi.org/10.1016/s0268-005x(98)00002-2}
}

RIS

TY  - JOUR
TI  - Effects of sucrose and CMC on D2O diffusion in water
AU  - S.T. Wang
AU  - P.M.T. Hansen
AU  - S.A. Barringer
PY  - 1998
JO  - Food Hydrocolloids
DO  - 10.1016/s0268-005x(98)00002-2
UR  - https://doi.org/10.1016/s0268-005x(98)00002-2
ER  -

APA

Wang, S., Hansen, P., & Barringer, S. (1998). Effects of sucrose and CMC on D2O diffusion in water. Food Hydrocolloids. https://doi.org/10.1016/s0268-005x(98)00002-2

Source records

crossref · retrieved 2026-09-26T04:25:58.666Z