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Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems. (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/10.1007/s11483-018-9536-5

PubMed Identifier: 30100823

Publication URI: http://europepmc.org/abstract/MED/30100823

Type: Journal Article/Review

Volume: 13

Parent Publication: Food biophysics

Issue: 3

ISSN: 1557-1858