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Volumn 114, Issue , 1999, Pages 68-82

Rheological and thermal properties near the sol-gel transition of gellan gum aqueous solutions

Author keywords

Differential scanning calorimetry; Gellan gum; Oscillatory measurement; Salt; Sol gel transition

Indexed keywords


EID: 0002919957     PISSN: 0340255X     EISSN: None     Source Type: Book Series    
DOI: 10.1007/3-540-48349-7_11     Document Type: Article
Times cited : (103)

References (44)
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    • (1990)
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    • Thesis. Osaka City University
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  • 28
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    • (1982) Gums and Stabilisers for the Food Industry , vol.2 , pp. 57-78
    • Morris, E.R.1
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  • 42
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    • Rolin C, De Vries J (1990) In: Harris P (ed) Food gels. Elsevier Applied Science, London, pp 361-400
    • (1990) Food Gels , pp. 361-400
    • Rolin, C.1    De Vries, J.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.