Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gels (2021)

First Author: Kanyuck K
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.2020.106295

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2020.106295

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids