Physically Cross-Linked Hydrogel from Carboxymethylated Curdlan Prepared by Freeze-Thaw Techniques

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Gums and Stabilisers for the Food Industry 15

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DOI:

Hardback ISBN:

978-1-84755-199-3

PDF ISBN:

978-1-84973-074-7

Special Collection: 2009 ebook collection , 2009 ebook collection

No. of Pages:

454

Publication date:

11 Dec 2009

Book Chapter

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Doi:

Page range:

420 - 426

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