Effects of Calcium Concentration and Cooling Rate on Gelation of Gellan Gum
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Reference8 articles.
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4. Effect of monovalent and divalent cations on the rheological properties of gellan gels
5. 7) Morris, E. R., Richardson, R. K. and Whittaker, L. E., Rheology and gelation of deacylated gellan polysaccharide with Na+ as the sole counterion. Progr. Colloid Polym. Sci., 114, 109-115 (1999).
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