The influence of compression velocity on strength and structure for gellan gels
- 7 May 2001
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 15 (3) , 247-252
- https://doi.org/10.1016/s0268-005x(01)00021-2
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Education, Culture, Sports, Science and Technology (09440153, 12640391)
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