Acid hydrolysis of kappa‐carrageenan as a way of gaining new substances for freezing process modification and protection from excessive recrystallisation of ice

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|8|1799-1806

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.8, 2015-08, pp. : 1799-1806

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