Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel

Chao Yuan(Xi'an University of Science and Technology), Hui Liu(North University of China), Lei Du(Xuzhou Medical College), Guangjie Zhang(Anyang Institute of Technology), Zhengyu Jin(Jiangnan University)
Food Chemistry
May 3, 2016
10.1016/j.foodchem.2016.05.014
Cited by 94

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