Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

By Zhi Yang, Huijuan Yang, Hongshun Yang. 2018

226 citations recorded by the source corpus.

Subfields: Aquatic Science, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/7a674910ad2404922eb8f1d987c953c3b1c8457c