High Acyl Gellan Networks Probed by Rheology and Atomic Force Microscopy

标题
High Acyl Gellan Networks Probed by Rheology and Atomic Force Microscopy
作者
关键词
-
出版物
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 19, Issue 2, Pages 201-210
出版商
Japanese Society for Food Science and Technology
发表日期
2013-04-19
DOI
10.3136/fstr.19.201

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