The thickening properties of native gellan gum are due to freeze drying–induced aggregation
| Autor: | Shinsho, Ayaka, Brenner, Tom, Descallar, Faith Bernadette, Tashiro, Yuri, Ando, Nobuki, Zhou, Yun, Ogawa, Hiroo, Matsukawa, Shingo |
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| Zdroj: | In Food Hydrocolloids December 2020 109 |
| Databáze: | ScienceDirect |
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