From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity: Identification of a relationship based on the content in iota-carrageenan
Author:
Loic Hilliou,Izabel Cristina Freitas Moraes,Pedro Lúcio Almeida
Publication:
Food Hydrocolloids
© 2024 The Authors. Published by Elsevier Ltd.