Modelling of phase separation of alginate-carrageenan gels based on rheology (vol 89, pg 765, 2019)

被引：0
|
作者：
Wurm, Florian [1 ]
Pham, Tung [1 ]
Bechtold, Thomas [1 ]
机构：
[1] Univ Innsbruck, Res Inst Text Chem & Text Phys, Rundfunkpl 4, A-6850 Dornbirn, Austria
来源：
FOOD HYDROCOLLOIDS | 2020年 / 108卷
关键词：
D O I：
10.1016/j.foodhyd.2019.105485
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页数：1
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