Elastic gels based on flaxseed gum with konjac glucomannan and agar
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Title
Elastic gels based on flaxseed gum with konjac glucomannan and agar
Authors
Keywords
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Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 30, Issue 10, Pages 1331-1338
Publisher
Springer Science and Business Media LLC
Online
2021-10-06
DOI
10.1007/s10068-021-00977-x
References
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Related references
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- (2010) Stephen E. Harding et al. CARBOHYDRATE POLYMERS
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- (2010) Michael L. Connolly et al. Journal of Functional Foods
- Hydrocolloid Gel Particles: Formation, Characterization, and Application
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- (2007) Sinead M. Fitzsimons et al. FOOD HYDROCOLLOIDS
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