From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity: Identification of a relationship based on the content in iota-carrageenan
| Autor: | Hilliou, Loic a, ⁎, Freitas Moraes, Izabel Cristina b, Almeida, Pedro Lúcio c, d |
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| Zdroj: | In Food Hydrocolloids May 2025 162 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect