Rheological evaluation of gelatin–xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region

✍ Scribed by Filiz Altay; Sundaram Gunasekaran

• Book ID: 113628186
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 898 KB
• Volume: 28
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2011.12.007