Gelling properties of high-acyl gellan gum based on the stress relaxation theorem

被引：0
|
作者：
Chen, Qing [1 ]
Zheng, Peng-Fei [1 ]
Wang, Lei [1 ]
机构：
[1] Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou, China
来源：
Modern Food Science and Technology | 2014年 / 30卷 / 09期
关键词：
Compendex;
D O I：
10.13982/j.mfst.1673-9078.2014.09.007
中图分类号：
学科分类号：
摘要：
Gels
引用
收藏
页码：38 / 43
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