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《Guangzhou Food Science and Technology》 2004-03
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The Rheology Properties of Carrageenan

Xu Zhili,Wu Hui(Food and Bio-engineering College,South China University of Technology,Guangzhou 510640)  
The Rheology property of carrageenan is introduced. It includes the influence of concentration, temperature, time, pH, and icon. And the interaction between the carrageenan and the other high molecular substances is described.
【CateGory Index】: TS202.3
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