Rheological and microstructural properties of gelatin B/tara gum hydrogels: Effect of protein/polysaccharide ratio, pH and salt addition

标题
Rheological and microstructural properties of gelatin B/tara gum hydrogels: Effect of protein/polysaccharide ratio, pH and salt addition
作者
关键词
Rheological property, Microstructure, Gelatin B, Tara gum, Synergistic action
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 103, Issue -, Pages 108-115
出版商
Elsevier BV
发表日期
2019-01-03
DOI
10.1016/j.lwt.2018.12.080

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