Chemistry, gelation, and enzymatic modification of seaweed food hydrocolloids
書誌事項
- 公開日
- 2021-03
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- https://www.elsevier.com/legal/tdmrep-license
- https://doi.org/10.15223/policy-017
- https://doi.org/10.15223/policy-037
- https://doi.org/10.15223/policy-012
- https://doi.org/10.15223/policy-029
- https://doi.org/10.15223/policy-004
- DOI
-
- 10.1016/j.tifs.2021.01.052
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
-
- Trends in Food Science & Technology
-
Trends in Food Science & Technology 109 608-621, 2021-03
Elsevier BV
