Ionic-covalent entanglement hydrogels from gellan gum, carrageenan and an epoxy-amine
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
Condensed Matter Physics,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2013/SM/C3SM27413F
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1. Rheology of aqueous solutions of food additives
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