Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems. (2018)
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