Properties and Applications of Gelatin, Pectin, and Carrageenan Gels
Author:
Affiliation:
1. Institute of Food Science and Technology, National Taiwan University; No.1, Roosevelt Road, section 4 Taipei Taiwan, ROC
Publisher
John Wiley & Sons, Inc.
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781119301714.ch6/fullpdf
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