Rheological properties of gellan solutions: effect of calcium ions and temperature on pre-gel formation

Author: Nickerson M.T.   Paulson A.T.   Speers R.A.  

Publisher: Elsevier

ISSN: 0268-005X

Source: Food Hydrocolloids, Vol.17, Iss.5, 2003-09, pp. : 577-583

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Abstract