The Effect of Selected Anions of Potassium Salts on the Gel Strength of Carrageenan High in the Kappa Fraction.

Autor: ZABIK, MARY E., ALDRICH, PEARL J.
Zdroj: Journal of Food Science (Wiley-Blackwell); Sep1965, Vol. 30 Issue 5, p795-800, 6p
Databáze: Complementary Index
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