Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures

Published 2010 View Full Article

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Title
Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 102, Issue 3, Pages 287-292
Publisher
Elsevier BV
Online
2010-09-13
DOI
10.1016/j.jfoodeng.2010.08.025

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