Mixed gels based on low acyl gellan and citrus pectin: A linear viscoelastic analysis-Reference-Cited by-同舟云学术

Mixed gels based on low acyl gellan and citrus pectin: A linear viscoelastic analysis

Published:2023-04 Issue: Volume:137 Page:108353
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Rivera-Hernández Lorena,Chavarría-Hernández Norberto^ORCID,Tecante Alberto^ORCID,López-Ortega Mayra Alejandra^ORCID,López Cuellar Ma del Rocío,Rodríguez-Hernández Adriana-Inés^ORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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