Citation: Mh. Lau et al., Effect of polymer ratio and calcium concentration on gelation properties of gellan/gelatin mixed gels, FOOD RES IN, 34(10), 2001, pp. 879-886
Authors:
Jong, MTC
Carey, AH
Caldwell, KA
Lau, MH
Handel, MA
Driscoll, DJ
Stewart, CL
Rinchik, EM
Nicholls, RD
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