The Effect of Structural Features of Gelatin on Its Thermodynamic Compatibility with Locust Bean Gum in Aqueous Media

AuthID
 P-001-4ZC
3
Author(s)
Alves, MM
·
Antonov, YA
·
Document Type
Article
Year published
1999
Published
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 13, Issue: 2, Pages: 157-166 (10)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-0000436323
Wos: WOS:000079447500008
Source Identifiers
ISSN: 0268-005X
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service