Effect of alcohols on gellan gum gel structure: Bridging the molecular level and the three-dimensional network (2017)
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
Type: Journal Article/Review
Parent Publication: Food Structure