Effects of small amounts of kappa-carrageenan on the rheology of aqueous iota-carrageenan

Carbohydrate Polymers - Tập 18 Số 3 - Trang 199-208 - 1992
Lennart Piculell1, Svante Nilsson1, Per Muhrbeck2
1Department of Physical Chemistry 1, University of Lund, Chemical Center, Box 124, S-221 00 Lund, Sweden
2Department of Food Technology, University of Lund, Chemical Center, Box 124, S‐221 00 Lund, Sweden

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