Evaluation of stress-strain for characterization of the rheological behavior of alginate and carrageenan gels
Author:
Affiliation:
1. CONICET, República Argentina
Publisher
FapUNIFESP (SciELO)
Subject
General Chemical Engineering
Link
http://www.scielo.br/pdf/bjce/v19n4/13381.pdf
Reference11 articles.
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2. Food Hydrocolloids;Glicksman M.,1983
3. Fabrication, Characterization and Modification of the Texture of Calcium Alginate Gels;Luh N.;J. Food Sci.,1977
4. Estudio del Sistema de Inmovilización de Enzimas para la Hidrólisis de Lactosa;Mammarella E.,2001
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