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Influence of locust bean gum on the rheological properties of kappa-carrageenan systems in the vicinity of the gel point

✍ Scribed by P.B. Fernandes; M.P. Gonçalves; J.L. Doublier

Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
781 KB
Volume
22
Category
Article
ISSN
0144-8617

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