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A micro- and macro-scale approach to probe the dynamics of sol–gel transition in cereal β-glucan solutions varying in molecular characteristics

A micro- and macro-scale approach to probe the dynamics of sol–gel transition in cereal β-glucan solutions varying in molecular characteristics

Moschakis, Thomas; Lazaridou, Athina; Biliaderis, Costas G.

期刊名称Food Hydrocolloids
作者Moschakis, Thomas; Lazaridou, Athina; Biliaderis, Costas G.
卷第42卷
印刷ISSN0268-005X
文件大小6490.02KB
发表时间2014-12
DOI10.1016/j.foodhyd.2014.01.025
页码81-91

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