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

标题
The gelation properties of tara gum blended with κ-carrageenan or xanthan
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 77, Issue -, Pages 764-771
出版商
Elsevier BV
发表日期
2017-11-14
DOI
10.1016/j.foodhyd.2017.11.018

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