The gelation properties of tara gum blended with κ-carrageenan or xanthan

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
The gelation properties of tara gum blended with κ-carrageenan or xanthan
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 77, Issue -, Pages 764-771
Publisher
Elsevier BV
Online
2017-11-14
DOI
10.1016/j.foodhyd.2017.11.018

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.