A mixed system composed of different molecular weights konjac glucomannan and κ-carrageenan. II. Molecular weight dependence of viscoelasticity and thermal properties
- 1 April 1996
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 10 (2) , 229-238
- https://doi.org/10.1016/s0268-005x(96)80039-7
Abstract
No abstract availableKeywords
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