Gelling Properties of a Kappa/Iota Hybrid Carrageenan: Effect of Concentration and Steady Shear

AuthID
 P-004-9R5
2
Author(s)
Document Type
Article
Year published
2007
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 42, Issue: 6, Pages: 678-685 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-34249667709
Wos: WOS:000246793600006
Source Identifiers
ISSN: 0950-5423
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