Comparative studies of the mechanical properties of mixed gels formed by kappa carrageenan and tara gum or carob gum
- 1 September 1986
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 1 (1) , 89-93
- https://doi.org/10.1016/s0268-005x(86)80010-8
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Determination of aldoses and uronic acid content of vegetable fiberAnalytical Biochemistry, 1979
- Chemistry and Interactions of Seed GalactomannansPublished by Elsevier ,1975
- Tertiary and quaternary structure in aqueous polysaccharide systems which model cell wall cohesion: Reversible changes in conformation and association of agarose, carrageenan and galactomannansJournal of Molecular Biology, 1972