Cross-linked carrageenan beads for controlled release delivery systems
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference19 articles.
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3. New methods to determine the extent of reaction of epichlorohydrin with maltodextrins;De Miguel;Carbohydrate Research,1999
4. Preparation conditions and swelling equilibria of dextran hydrogels prepared by some cross-linking agents;Denizli;Polymer,2004
5. Manufacture of food grade κ-carrageenan microspheres;Ellis;Journal of Food Engineering,2009
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