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  Impact of sucrose and trehalose on different agarose-hydrocolloid systems

Russ, N., Zielbauer, B. I., & Vilgis, T. A. (2014). Impact of sucrose and trehalose on different agarose-hydrocolloid systems. Food Hydrocolloids, 41, 44-52. doi:10.1016/j.foodhyd.2014.03.020.

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Item Permalink: http://hdl.handle.net/11858/00-001M-0000-001A-1D3B-5 Version Permalink: http://hdl.handle.net/11858/00-001M-0000-001A-1D3D-1
Genre: Journal Article

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 Creators:
Russ, Natalie1, Author              
Zielbauer, Birgitta I.1, Author              
Vilgis, Thomas A.1, Author              
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              

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Language(s): eng - English
 Dates: 2014
 Publication Status: Published in print
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1016/j.foodhyd.2014.03.020
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Title: Food Hydrocolloids
Source Genre: Journal
 Creator(s):
Affiliations:
Publ. Info: Oxford : Elsevier
Pages: - Volume / Issue: 41 Sequence Number: - Start / End Page: 44 - 52 Identifier: ISSN: 0268-005X
CoNE: https://pure.mpg.de/cone/journals/resource/954925500140