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Review: phase separated, glassy and rubbery states of gellan gum in mixtures with food biopolymers and co‐solutes
Author(s) -
KASAPIS STEFAN
Publication year - 1995
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1995.tb01418.x
Subject(s) - library science , gellan gum , computer science , polymer science , food science , chemistry