Time–Temperature Studies of Gellan Polysaccharide–High...

Journal of Food Science 2007 Vol. 72; Iss. 5

Time–Temperature Studies of Gellan Polysaccharide–High Sugar Mixtures: Effect of Sodium Ions on Structure Formation

M.T. Nickerson, A.T. Paulson, R.A. Speers
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Volume:
72
Year:
2007
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2007.00388.x
File:
PDF, 237 KB
english, 2007
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