Data for: Gelation mechanism and network structure of mixed kappa carrageenan/lambda carrageenan gels studied by macroscopic and microscopic observation methods

Published: 26 February 2020| Version 1 | DOI: 10.17632/ckz5hnc3cc.1
Contributors:
shingo matsukawa, Lester Geonzon, Amos Santoya, Xinye Zhuang, Jingli Xie, Rommel Bacabac

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