Architecting Food Gummies with Hybrid Carrageenans: Viscoelastic and Structural Properties

AuthID
 P-01A-5XE
5
Author(s)
Monteiro, MAF
·
Faria, B
·
Moraes, ICF
·
Valencia, GA
·
Tipo de Documento
Article
Year published
2025
Publicado
in FOOD BIOPHYSICS, ISSN: 1557-1858
Volume: 20, Número: 4
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-105017683327
Wos: WOS:001580992100002
Source Identifiers
ISSN: 1557-1858
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