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Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network (2017)

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.foostr.2017.09.002

Publication URI: https://ac.els-cdn.com/S2213329117300473/1-s2.0-S2213329117300473-main.pdf?_tid=bc1ead68-b322-11e7-b568-00000aacb35e&acdnat=1508234922_ba66dd4ea92a7ccc471b0204d77d8dbe

Type: Journal Article/Review

Parent Publication: Food Structure