Mechanical spectra and calorimetric evaluation of gelatin–xanthan gum systems with high levels of co-solutes in the glassy state-Reference-Cited by-同舟云学术

Mechanical spectra and calorimetric evaluation of gelatin–xanthan gum systems with high levels of co-solutes in the glassy state

Published:2013-03 Issue:2 Volume:30 Page:531-540
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Altay Filiz,Gunasekaran Sundaram

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

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