Characterisation of carrageenan and whey protein gels using NMR PGSTE diffusion experiments

Author： Götz Joachim   Zick Klaus   Hinrichs Ruth   Weisser Horst  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.218, Iss.4, 2004-03, pp. : 323-332

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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