Oscillatory and steady shear rheology of gellan/dextran blends
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1330-x.pdf
Reference46 articles.
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3. Al-Saleh MH, Sundararaj U (2010) Processing-microstructure-property relationship in conductive polymer nanocomposites. Polymer 51(12):2740–2747
4. AOAC (2005) Official methods of analysis of AOAC International, 18th edn. Association of Official Analytical Chemist, Arlington
5. Banik RM, Santhiagu A (2006) Improvement in production and quality of gellan gum by Sphingomonas paucimobilis under high dissolved oxygen tension levels. Biotechnol Lett 28(17):1347–1350
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