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: | 08 Apr 2025 06:57 |
| 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 |
