Carrageenan for encapsulation and immobilization of flavor, fragrance, probiotics, and enzymes: A review
Author:
Affiliation:
1. Department of Chemistry, Ateneo de Manila University, Loyola Heights, Quezon City, Manila, Philippines
Publisher
Informa UK Limited
Subject
Organic Chemistry,Biochemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/07328303.2017.1347668
Reference116 articles.
1. Marine Products for Healthcare
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4. Effects of potassium, sodium and calcium on the microstructure and rheological behaviour of kappa-carrageenan gels
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