Improvement of the characteristics of fish gelatin – gum arabic through the formation of the polyelectrolyte complex

Published 2019 View Full Article

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Title
Improvement of the characteristics of fish gelatin – gum arabic through the formation of the polyelectrolyte complex
Authors
Keywords
-
Journal
CARBOHYDRATE POLYMERS
Volume 223, Issue -, Pages 115068
Publisher
Elsevier BV
Online
2019-07-08
DOI
10.1016/j.carbpol.2019.115068

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