Relation between structure and rheological/thermal...

Food Structure 2016 / 10

Relation between structure and rheological/thermal properties of agar. A mini-review on the effect of alkali treatment and the role of agaropectin

Nishinari, Katsuyoshi, Fang, Yapeng
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Language:
english
Journal:
Food Structure
DOI:
10.1016/j.foostr.2016.10.003
Date:
October, 2016
File:
PDF, 1.13 MB
english, 2016
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