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1 Ergebnisse
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Effect of xanthan gum (XG) and carrageenan (CG) ratio on ca..:
Cheng, Tianfu
;
Tian, Yachao
;
Liu, Caihua
...
International Journal of Biological Macromolecules. 269 (2024) - p. 131770 , 2024
Link:
https://doi.org/10.1016/j.ijbiomac.2024.131770
RT Journal T1 <Title>Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijbiomac.2024.131770&Exemplar=1&LAN=DE A1 Cheng, Tianfu A1 Tian, Yachao A1 Liu, Caihua A1 Yang, Hong A1 Wang, Zhongjiang A1 Xu, Minwei A1 Guo, Zengwang A1 Zhou, Linyi PB Elsevier BV YR 2024 SN 0141-8130 JF International Journal of Biological Macromolecules VO 269 SP 131770 LK http://dx.doi.org/https://doi.org/10.1016/j.ijbiomac.2024.131770 DO https://doi.org/10.1016/j.ijbiomac.2024.131770 SF ELIB - SuUB Bremen
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