Gel—sol transition in gellan gum solutions. II. DSC studies on the effects of salts
- 1 December 1994
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 8 (6) , 529-542
- https://doi.org/10.1016/s0268-005x(09)80063-5
Abstract
No abstract availableKeywords
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