Effect of ammonium salts on rheological and thermal properties of kappa-carrageenan gels
- 1 September 1990
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 4 (3), 227-237
- https://doi.org/10.1016/s0268-005x(09)80156-2
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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