Comparative assessment of textural properties and microstructure of composite gels prepared from gelatine or gellan with maize starch and/or egg white

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|3|592-604

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.3, 2015-03, pp. : 592-604

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