"Melt-in-the-mouth" gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation
A. A. Agoub, A. M. Smith, P. Giannouli, R. K. Richardson, E. R. Morris
Research output: Contribution to journal › Article › peer-review
Dive into the research topics of '"Melt-in-the-mouth" gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation'. Together they form a unique fingerprint.