A COMPARISON OF GELLAN GUM, AGAR, K-CARRAGEENAN AND ALGINATE

被引：0
|
作者：
SANDERSON, GR [1 ]
BELL, VL [1 ]
ORTEGA, D [1 ]
机构：
[1] KELCO,SAN DIEGO,CA 92123
来源：
CEREAL FOODS WORLD | 1988年 / 33卷 / 08期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：665 / 665
页数：1
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