Phase diagrams of kappa/iota-hybrid carrageenans : the role of chemical structure and type of salt
Kappa/iota-hybrid carrageenans (KI) are food additive which recently attracted an increased scientific and industrial interest as these are valuable sustainable alternative to kappa- and iota-carrageenans. Optimized KI (in terms of gel properties) have been isolated from Mastocarpus stellatus [1], C...
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| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2013
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/25488 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/25488 |