✦ LIBER ✦

CHARACTERISTICS OF GELLAN GUM BASED FOOD GELS

✍ Scribed by DIPJYOTI SAHA; SUVENDU BHATTACHARYA

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

An analytical procedure for gellan gum i

✍ J.K. Baird; W.W. Smith 📂 Article 📅 1989 🏛 Elsevier Science 🌐 English ⚖ 244 KB

Sol-gel transition of polysaccharide gel

✍ T. Okamoto; K. Kubota 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 501 KB

The effect of potassium salt on the stru

✍ Y. Yuguchi; H. Urakawa; K. Kajiwara 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 221 KB

Molecular origin for rheological charact

✍ Masakuni Tako; Takeshi Teruya; Yukihiro Tamaki; Teruko Konishi 📂 Article 📅 2009 🏛 Springer ⚖ 429 KB

Texture and structure of high-pressure-f

✍ Michiko Fuchigami; Ai Teramoto 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 337 KB

Diffusion of sucrose and aspartame in ka

✍ S Bayarri; I Rivas; E Costell; L Durán 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 341 KB