Mechanical spectra and calorimetric evaluation of gelatin–xanthan gum systems with high levels of co-solutes in the glassy state

✍ Scribed by Filiz Altay; Sundaram Gunasekaran

• Book ID: 118069447
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 603 KB
• Volume: 30
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2012.06.013