Gelation behaviour and rheological properties of κ/ι hybrid carrageenans

被引：15

作者：

Chanvrier, H ^{[1
]}

Durand, S ^{[1
]}

Garnier, C ^{[1
]}

Sworn, G ^{[1
]}

Bourriot, S ^{[1
]}

Doublier, JL ^{[1
]}

机构：

[1] INRA, Lab Physicochim Macromol, F-44316 Nantes 03, France

来源：

GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12 | 2004年 / 294期

关键词：

D O I：

10.1039/9781847551214-00139

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

引用

页码：139 / 144

页数：6

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