Gel properties transition from mono-succinylation to cross-linking of agar by attemperation with succinic anhydride
Authors:
- 17 January 2022
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 381, 132164
Abstract
No abstract availableKeywords
Funding Information
- Natural Science Foundation of Fujian Province (2019J01701, 2021J01834, 2021J01836)
- Department of Education of Fujian Province
- Fujian Provincial Department of Science and Technology (2020NZ012013)
- Jimei University (JAT200281, ZQ2020029)
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