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Journal Article

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

MPS-Authors
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Maurer,  S.
MPI for Polymer Research, Max Planck Society;

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Junghans,  A.
MPI for Polymer Research, Max Planck Society;

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Vilgis,  Thomas A.
MPI for Polymer Research, Max Planck Society;

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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.


Cite as: https://hdl.handle.net/11858/00-001M-0000-000E-76DC-9
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