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  Impact of xanthan gum, sucrose and fructose on the viscoelastic properties of agarose hydrogels

Maurer, S., Junghans, A., & Vilgis, T. A. (2012). Impact of xanthan gum, sucrose and fructose on the viscoelastic properties of agarose hydrogels. Food Hydrocolloids, 29(2), 298-307.

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 Creators:
Maurer, S.1, Author              
Junghans, A.1, Author              
Vilgis, Thomas A.1, Author              
Affiliations:
1MPI for Polymer Research, Max Planck Society, ou_1309545              

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Language(s): eng - English
 Dates: 2012
 Publication Status: Published in print
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: Other: P-12-161
 Degree: -

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Title: Food Hydrocolloids
Source Genre: Journal
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Publ. Info: Oxford : Elsevier
Pages: - Volume / Issue: 29 (2) Sequence Number: - Start / End Page: 298 - 307 Identifier: ISSN: 0268-005X
CoNE: https://pure.mpg.de/cone/journals/resource/954925500140