Gelation mechanism and network structure in gels of carrageenans and their mixtures viewed at different length scales – A review
| Autor: | Geonzon, Lester C., Descallar, Faith Bernadette A., Du, Lei, Bacabac, Rommel G., Matsukawa, Shingo |
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| Zdroj: | In Food Hydrocolloids November 2020 108 |
| Databáze: | ScienceDirect |
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