The Effect of Cations on the Viscosity of Lambda‐Carrageenan
- 1 January 1967
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 32 (1), 91-97
- https://doi.org/10.1111/j.1365-2621.1967.tb01966.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The Effect of Selected Anions of Potassium Salts on the Viscosities of Lambda-Carrageenan DispersionsJournal of Food Science, 1965
- STUDIES ON CARRAGEENIN: THE EFFECT OF SHEAR RATE ON VISCOSITYCanadian Journal of Chemistry, 1955
- VISCOSITY AND MOLECULAR WEIGHT OF DEGRADED CARRAGEENINCanadian Journal of Chemistry, 1954
- Fractionation of carrageeninArchives of Biochemistry and Biophysics, 1953