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pro vyhledávání: '"Ayaka Shinsho"'
Autor:
Hiroo Ogawa, Shingo Matsukawa, Tom Brenner, Faith Bernadette A. Descallar, Nobuki Ando, Ayaka Shinsho, Yun Zhou, Yuri Tashiro
Publikováno v:
Food Hydrocolloids. 109:105997
The gelation of native gellan gum was investigated. Native gellan was found to dissolve in water at 90 °C as a polydisperse mixture of aggregates with an average aggregate number of ≈10. Extensive heating (>10 h) at 90 °C broke down the aggregate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8bb623062c43a2a85c3cbaac97604df
https://doi.org/10.1016/j.foodhyd.2020.105997
https://doi.org/10.1016/j.foodhyd.2020.105997
