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Structural changes and stress relaxation behavior of κ-carrageenan cold-processed gels: Effects of ultrasonication

Fetemeh Zendeboodi1, Asgar Farahnaky2, Mohammad Mahdi Gholian3

  • 1Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.

Journal of Texture Studies
|June 18, 2019
PubMed

Keywords:
SEMcarrageenangelintrinsic viscositytextureultrasound

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