Effect of pH variation and crosslinker absence on the gelling mechanism of high acyl gellan: Morphological, thermal and mechanical approaches
Author:
Funder
Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
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5. Gellan gum: Fermentative production, downstream processing and applications;Bajaj;Food Technology and Biotechnology,2007
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