doi.org/10.1016/j.foodhyd.2021.106648
Other

Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol

..., Yuxiao Wang
30
Food Hydrocolloids11.00
Volume: 117, Pages: 106648 - 106648
Published: Feb 17, 2021
Paper Fields
Paper Details
Title
Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol
DOI
doi.org/10.1016/j.foodhyd.2021.106648
Published Date
Feb 17, 2021
Journal
Food Hydrocolloids
Volume
117
Pages
106648 - 106648
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