Effect of K+ and Ca2+ cations on gelation of κ-carrageenan

被引：0
|
作者：
Doyle, J [1 ]
Giannouli, P [1 ]
Philp, K [1 ]
Morris, ER [1 ]
机构：
[1] Natl Univ Ireland Univ Coll Cork, Dept Food Sci Food Technol & Nutr, Cork, Ireland
来源：
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 11 | 2002年 / 278期
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D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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页码：158 / 164
页数：7
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