Effect of monovalent and divalent cations on the rheological properties of gellan gels
- 1 March 1991
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 4 (6), 495-507
- https://doi.org/10.1016/s0268-005x(09)80200-2
Abstract
No abstract availableKeywords
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