Stress relaxation, dynamic viscoelasticity and differential scanning calorimetry of kappa-carrageenan gels containing sodium salts. Effect of anions.
- 1 January 1985
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 32 (9), 630-638
- https://doi.org/10.3136/nskkk1962.32.9_630