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Effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and Ahnfeltiopsis devoniensis (2015)

First Author: Azevedo G

Attributed to: New methods for mixture analysis by liquid state NMR funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2015.03.029

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2015.03.029

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids