Phase separation in ternary composite cold-set gel of egg yolk/κ-carrageenan/xanthan: Study on rheological and proton mobility properties

标题
Phase separation in ternary composite cold-set gel of egg yolk/κ-carrageenan/xanthan: Study on rheological and proton mobility properties
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 116, Issue -, Pages 108497
出版商
Elsevier BV
发表日期
2019-08-09
DOI
10.1016/j.lwt.2019.108497

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

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

Explore

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now