Swelling of high acyl gellan gum hydrogel: Characterization of network strengthening and slower release. (2021)

First Author: Kanyuck KM
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.carbpol.2021.117758

PubMed Identifier: 33674012

Publication URI: http://europepmc.org/abstract/MED/33674012

Type: Journal Article/Review

Volume: 259

Parent Publication: Carbohydrate polymers

ISSN: 0144-8617