Mixed gels based on low acyl gellan and citrus pectin: A linear viscoelastic analysis

Autor:	Lorena Rivera-Hernández, Norberto Chavarría-Hernández, Alberto Tecante, Mayra Alejandra López-Ortega, Ma del Rocío López Cuellar, Adriana-Inés Rodríguez-Hernández
Rok vydání:	2023
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 137:108353
ISSN:	0268-005X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::25e2a6f2696d6c940ebc55d8f4a4e4ea https://doi.org/10.1016/j.foodhyd.2022.108353 Zobrazit plný text záznamu Full Text from ScienceDirect