Modification of kappa carrageenan by β-galactosidase as a...

Food Hydrocolloids 2016 / 12 Vol. 61

Modification of kappa carrageenan by β-galactosidase as a new method to inhibit recrystallization of ice

Kamińska-Dwórznicka, Anna, Skrzypczak, Paulina, Gondek, Ewa
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Volume:
61
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2016.04.046
Date:
December, 2016
File:
PDF, 985 KB
english, 2016
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