Work

Food Gels: Gelling Process and New Applications

Year: 2011

Type: article

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2010.500234

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

OpenAlex ID: W2134598325

FWCI: 6.139

Cites: 119

Cited by: 413

Related to: 10