Molecular Structures of Gellan Gum Imaged with Atomic Froce Microscopy (AFM) in Relation to the Rheological Behavior in an Aqueous Systems. Gellan Gum with Various Acyl Contents in the Presence or Absence of Potassium

Autor:	T. Funami, S. Noda, S. Ishihara, M. Nakauma, R. Takahashi, S. Al-Assaf, K. Nishinari, G. O. Phillips
Rok vydání:	2008
Zdroj:	Gums and Stabilisers for the Food Industry 14 ISBN: 9780854044610
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8218f47b644fadb357a7897e0c8e99c0 https://doi.org/10.1039/9781847558312-00527 Zobrazit plný text záznamu