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