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Using power ultrasound for cold gelation of kappa-carrageen..:
Farahnaky, A.
;
Azizi, R.
;
Majzoobi, M.
..
Innovative Food Science & Emerging Technologies. 20 (2013) - p. 173-181 , 2013
Link:
https://doi.org/10.1016/j.ifset.2013.06.002
RT Journal T1 <Title>Using power ultrasound for cold gelation of kappa-carrageenan in presence of sodium ions</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2013.06.002&Exemplar=1&LAN=DE A1 Farahnaky, A. A1 Azizi, R. A1 Majzoobi, M. A1 Mesbahi, Gh. A1 Maftoonazad, N. PB Elsevier BV YR 2013 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 20 SP 173 OP 181 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2013.06.002 DO https://doi.org/10.1016/j.ifset.2013.06.002 SF ELIB - SuUB Bremen
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