Structure and rheology of the κ-carrageenan/locust bean gum gels
- 1 July 2001
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 15 (4-6) , 475-484
- https://doi.org/10.1016/s0268-005x(01)00054-6
Abstract
No abstract availableKeywords
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