Harris, Jonathan J., Smith, Alan M., Campbell-Lynch, S. and Shelton, Richard M. (2008) Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations. In: Gums and Stabilisers for the Food Industry. Royal Society of Chemistry, pp. 79-86. ISBN 9780854044610
Information
Library
Documents
[thumbnail of books?hl=en&lr=&id=OIgGX3auTBYC&oi=fnd&pg=PA79&dq=Gums+and+Stabilisers+for+the+Food+Industry+14+&ots=Q8-gAu-d0I&sig=CwrA0D-lof_KpM42NJzv3xZdDa0]
books?hl=en&lr=&id=OIgGX3auTBYC&oi=fnd&pg=PA79&dq=Gums+and+Stabilisers+for+the+Food+Industry+14+&ots=Q8-gAu-d0I&sig=CwrA0D-lof_KpM42NJzv3xZdDa0 - Published Version
Restricted to Repository staff only

Download (74kB)
Statistics

View Item (login required)
View Item (login required)
Add to AnyAdd to TwitterAdd to FacebookAdd to LinkedinAdd to PinterestAdd to Email