Academic Journal
Effect of ionic strength, pH and temperature on the behaviour of re-dispersed BC:CMC - A comparative study with xanthan gum
| العنوان: | Effect of ionic strength, pH and temperature on the behaviour of re-dispersed BC:CMC - A comparative study with xanthan gum |
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| المؤلفون: | Martins, D., Dourado, F., Gama, M. |
| المساهمون: | Fundação para a Ciência e a Tecnologia, European Regional Development Fund |
| المصدر: | Food Hydrocolloids ; volume 135, page 108163 ; ISSN 0268-005X |
| بيانات النشر: | Elsevier BV |
| سنة النشر: | 2023 |
| المجموعة: | ScienceDirect (Elsevier - Open Access Articles via Crossref) |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1016/j.foodhyd.2022.108163 |
| الاتاحة: | http://dx.doi.org/10.1016/j.foodhyd.2022.108163 https://api.elsevier.com/content/article/PII:S0268005X2200683X?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0268005X2200683X?httpAccept=text/plain |
| Rights: | https://www.elsevier.com/tdm/userlicense/1.0/ ; https://doi.org/10.15223/policy-017 ; https://doi.org/10.15223/policy-037 ; https://doi.org/10.15223/policy-012 ; https://doi.org/10.15223/policy-029 ; https://doi.org/10.15223/policy-004 |
| رقم الانضمام: | edsbas.C14FBB6C |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodhyd.2022.108163 |
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