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The gelation properties of tara gum blended with κ-carrageenan or xanthan

The gelation properties of tara gum blended with κ-carrageenan or xanthan http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids CrossRef

The gelation properties of tara gum blended with κ-carrageenan or xanthan

Wu, Yanbei; Ding, Wei; He, Qiang
Food Hydrocolloids , Volume 77: 764-771 – Apr 1, 2018
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The gelation properties of tara gum blended with κ-carrageenan or xanthan

Wu, Yanbei; Ding, Wei; He, Qiang
Food Hydrocolloids , Volume 77: 764-771 – Apr 1, 2018

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Publisher
CrossRef
Copyright
© 2017 Elsevier Ltd. All rights reserved.
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2017.11.018
Publisher site
See Article on Publisher Site

Abstract

Journal

Food Hydrocolloids – CrossRef

Published: Apr 1, 2018

References

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