Release of glucose and maltodextrin DE 2 from gellan gum gels and the impacts of gel structure (2022)

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.2021.107090

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2021.107090

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids

ISSN: 0268-005X