Gelation of carrageenan: Effects of sugars and polyols

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Title
Gelation of carrageenan: Effects of sugars and polyols
Authors
Keywords
κ-Carrageenan, Gelation, Statistical thermodynamics, Kirkwood–Buff theory, Sugar, Polyol
Journal
FOOD HYDROCOLLOIDS
Volume 54, Issue -, Pages 284-292
Publisher
Elsevier BV
Online
2015-10-24
DOI
10.1016/j.foodhyd.2015.10.007

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