Acidified/basified gellan gum gels: The role of the structure in drying/rehydration mechanisms (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/10.1016/j.foodhyd.2018.04.024

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2018.04.024

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids