Effects of Cation Properties on Sol-gel Transition and Gel Properties of κ-carrageenan
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb10607.x/fullpdf
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2. Effects of potassium, sodium and calcium on the microstructure and rheological behaviour of kappa-carrageenan gels
3. Rheological and thermal characteristics of gel structures from various agar fractions
4. Agar
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