## Abstract A novel continuous two‐phase dispersion process was developed to produce κ‐carrageenan gel microspheres, using static mixers. It was shown that yeast‐loaded carrageenan beads, with controlled diameter and tight size distribution, can be produced on a continuous basis, in a scalable mixe
Mechanism of gel formation in κ-carrageenan
✍ Scribed by C. Rochas; M. Rinaudo
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1984
- Tongue
- English
- Weight
- 419 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0006-3525
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