The Effect of Structural Features of Gelatin on Its Thermodynamic Compatibility with Locust Bean Gum in Aqueous Media

AuthID
 P-001-4ZC
3
Author(s)
Alves, MM
·
Antonov, YA
·
Tipo de Documento
Article
Year published
1999
Publicado
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 13, Número: 2, Páginas: 157-166 (10)
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Publication Identifiers
SCOPUS: 2-s2.0-0000436323
Wos: WOS:000079447500008
Source Identifiers
ISSN: 0268-005X
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