Microstructural evolution of mixed gels and their rheological behaviour

被引：4

作者：

Olsson, C ^{[1
]}

Landton, M ^{[1
]}

Stading, M ^{[1
]}

Hermansson, AM ^{[1
]}

机构：

[1] Swedish Inst Food & Biotechnol, SIK, S-40229 Gothenburg, Sweden

来源：

FOOD COLLOIDS, BIOPOLYMERS AND MATERIALS | 2003年 / 284期

关键词：

D O I：

10.1039/9781847550835-00026

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：26 / 34

页数：9

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