Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials
De’Nobili, Maria D., Rojas, Ana M., Abrami, Michela, Lapasin, Romano, Grassi, MarioVolume:
165
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2015.05.014
Date:
November, 2015
File:
PDF, 387 KB
english, 2015