Study on the Formation Conditions of Inulin Gels by Different Inulin Average Molecular Weight

Liu Yan-jia, Zou Dong-xu, Cai Xi-tong, Li Zheng, Lu Ming-chun

Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (10) : 52-56.

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PDF(636 KB)
Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (10) : 52-56. DOI: 10.13995/j.cnki.11-1802/ts.2012.10.022
Food and Fermentation Industries

Study on the Formation Conditions of Inulin Gels by Different Inulin Average Molecular Weight

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 38(10): 52-56 https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.022

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