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Autor:
J I, Tschimirov, T V, Kislova, E E, Braudo, F R, Schierbaum, E S, Straschnenko, V B, Tolstoguzov, S, Augustat
Publikováno v:
Die Nahrung. 23(5)
The rheological properties of liquid solutions and gels of sodium alginate, calcium gluconate and gelling maltodextrin were investigated and compared with the behaviour of pastes and gels of non-degraded potato starch. The dependence of the rheologic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::aba7049674ed60c093a19bd8ef165411
https://pubmed.ncbi.nlm.nih.gov/492298
https://pubmed.ncbi.nlm.nih.gov/492298
