Work

Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures

Year: 2010

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2010.08.025

Authors: Soumya Banerjee, Suvendu Bhattacharya

Institutions: Central Food Technological Research Institute, Council of Scientific and Industrial Research

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Council of Scientific and Industrial Research, India

OpenAlex ID: W2067035943

FWCI: 2.627

Cites: 33

Cited by: 112

Related to: 10