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Role of the Drying Technique on the Low-Acyl Gellan Gum Gel Structure: Molecular and Macroscopic Investigations. (2019)

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/s11947-018-2210-6

PubMed Identifier: 30873256

Publication URI: http://europepmc.org/abstract/MED/30873256

Type: Journal Article/Review

Volume: 12

Parent Publication: Food and bioprocess technology

Issue: 2

ISSN: 1935-5130