Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels

Author： Bayarri S.   Rivas I.   Costell E.   Duran L.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.15, Iss.1, 2001-01, pp. : 67-73

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