<  Back to the Polytechnique Montréal portal

Synergistic gelation of gelatin B with xanthan gum

Changsheng Wang, Giovanniantonio Natale, Nick Virgilio and Marie-Claude Heuzey

Article (2016)

An external link is available for this item
Department: Department of Chemical Engineering
Research Center: CREPEC - Center for Applied Research on Polymers and Composites
PolyPublie URL: https://publications.polymtl.ca/35319/
Journal Title: Food Hydrocolloids (vol. 60)
Publisher: Elsevier
DOI: 10.1016/j.foodhyd.2016.03.043
Official URL: https://doi.org/10.1016/j.foodhyd.2016.03.043
Date Deposited: 18 Apr 2023 15:06
Last Modified: 05 Apr 2024 11:27
Cite in APA 7: Wang, C., Natale, G., Virgilio, N., & Heuzey, M.-C. (2016). Synergistic gelation of gelatin B with xanthan gum. Food Hydrocolloids, 60, 374-383. https://doi.org/10.1016/j.foodhyd.2016.03.043

Statistics

Dimensions

Repository Staff Only

View Item View Item