Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium

标题
Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 22, Issue 6, Pages 1148-1159
出版商
Elsevier BV
发表日期
2007-06-23
DOI
10.1016/j.foodhyd.2007.06.007

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