Application of polymer blending laws to composite gels of agarose and crosslinked waxy maize starch
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference32 articles.
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3. Formation of kinetically trapped gels in the maltodextrin-gelatin series;Alevisopoulos;Carbohydr. Res.,1996
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