Gelation mechanism of curdlan by dynamic viscoelasticity measurements

Gelation mechanism of curdlan by dynamic viscoelasticity measurements

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Funami, T.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 64, no. 1 (1999), p. 129-132
Materias:	Alimentos Polisacáridos Gelificación Medición Elasticidad Viscoelasticidad
Publicación relacionada:	Contenido en: Journal of Food Science

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