Effect of pH variation and crosslinker absence on the...

Carbohydrate Polymers 2021 / 01 Vol. 251

Effect of pH variation and crosslinker absence on the gelling mechanism of high acyl gellan: Morphological, thermal and mechanical approaches

de Souza, Flavio Silva, de Mello Ferreira, Ivana Lourenço, da Silva Costa, Marcos Antonio, da Costa, Marcia Parente Melo, da Silva, Gustavo Monteiro
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Volume:
251
Journal:
Carbohydrate Polymers
DOI:
10.1016/j.carbpol.2020.117002
Date:
January, 2021
File:
PDF, 40 KB
2021
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