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