Role of gellan gum microstructure in freeze drying and rehydration mechanisms (2018)

First Author: Cassanelli M

Attributed to: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2017.09.013

Publication URI: https://ac.els-cdn.com/S0268005X17308111/1-s2.0-S0268005X17308111-main.pdf?_tid=9c505b8a-b322-11e7-bfba-00000aab0f26&acdnat=1508234869_a913d3d2df57430eb663a20d431cf519

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids