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Synergistic effects between κ-carrageenan and locust bean... | ResearchHub
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Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof
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Authors
Joana Martins
5 more
Joana Martins
•
Miguel Cerqueira
3 more
•
A. Vicente
Published
March 20, 2012
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Journal
Food Hydrocolloids
Topics
Chemistry
Materials Science
Engineering
Chemical Engineering
Organic Chemistry
Show all topics
DOI
10.1016/j.foodhyd.2012.03.004
Other Formats
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Supporters
Support the authors with ResearchCoin
Tip RSC
Journal
Food Hydrocolloids
Topics
Chemistry
Materials Science
Engineering
Chemical Engineering
Organic Chemistry
Show all topics
DOI
10.1016/j.foodhyd.2012.03.004
Other Formats
PDF
