Author： Bayarri S. Costell E. Duran L.
Publisher： Elsevier
ISSN： 0268-005X
Source： Food Hydrocolloids, Vol.16, Iss.6, 2002-11, pp. : 593-597
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
Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels
By Bayarri S. Rivas I. Costell E. Duran L.
Food Hydrocolloids, Vol. 15, Iss. 1, 2001-01 ,pp. :
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. :
The influence of sucrose and sorbitol on gel-sol transition of low-methoxyl pectin+Ca 2+ gels
Food Hydrocolloids, Vol. 13, Iss. 5, 1999-09 ,pp. :