“Melt-in-the-mouth” gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation
| Autor: | Agoub, A.A., Smith, A.M., Giannouli, P., Richardson, R.K., Morris, E.R. |
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| Zdroj: | In Carbohydrate Polymers 2007 69(4):713-724 |
| Databáze: | ScienceDirect |
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