Improvement of the characteristics of fish gelatin – gum arabic through the formation of the polyelectrolyte complex
de Oliveira, Luã Caldas, Rodrigues Barbosa, Jhonatas, da Conceição Amaral Ribeiro, Suezilde, de Vasconcelos, Marcus Arthur Marçal, de Aguiar, Bruna Araújo, da Silva Pereira, Gleice Vasconcelos, AlbuquLanguage:
english
Journal:
Carbohydrate Polymers
DOI:
10.1016/j.carbpol.2019.115068
Date:
July, 2019
File:
PDF, 781 KB
english, 2019
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