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《Beverage & Fast Frozen Food Industry》 2000-04
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卡拉胶的交互作用特性及其在食品工业中的应用

This paper reviews the interaction characteristics between Carrageenan and electrolyte,others food gels and protein. The main applications and research advances of Carrageenan in food industry are also introduced in details here in order to provide references for making better use of Carrageenan.
【CateGory Index】: TS20
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