PRODUCTION AND RHEOLOGICAL PROPERTIES OF LOW-ACYL GELLAN GUM FLUID GELS INDUCED BY SODIUM AND CALCIUM IONS

被引：0
|
作者：
Munoz, J. [1 ]
Garcia, M. C. [1 ]
Perez, L. M. [1 ]
Alfaro, M. C. [1 ]
机构：
[1] Univ Seville, Fac Quim, Dept Ingn Quim, E-41012 Seville, Spain
来源：
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 15 | 2010年
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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页码：153 / 160
页数：8
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