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