Author： Rodriguez-Hernandez A.I. Durand S. Garnier C. Tecante A. Doublier J.L.
Publisher： Elsevier
ISSN： 0268-005X
Source： Food Hydrocolloids, Vol.17, Iss.5, 2003-09, pp. : 621-628
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Access to resources
Recommend
The influence of compression velocity on strength and structure for gellan gels
By Nakamura K. Shinoda E. Tokita M.
Food Hydrocolloids, Vol. 15, Iss. 3, 2001-05 ,pp. :
Gellan polymer solution properties - dilute and concentrated regimes
By Jampen S. Britt I.J. Tung M.A.
Food Research International, Vol. 33, Iss. 7, 2000-08 ,pp. :
Effects of lipids on mechanical and moisture barrier properties of edible gellan film
By Yang
Food Research International, Vol. 33, Iss. 7, 2000-08 ,pp. :