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

Published: 26 Feb 2020 | Version 1 | DOI: 10.17632/ckz5hnc3cc.1
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This data is associated with the following publication:

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

Published in: Food Hydrocolloids

Latest version

  • Version 1

    2020-02-26

    Published: 2020-02-26

    DOI: 10.17632/ckz5hnc3cc.1

    Cite this dataset

    matsukawa, shingo; Geonzon, Lester; Santoya, Amos; Zhuang, Xinye; Xie, Jingli; Bacabac, Rommel (2020), “Data for: Gelation mechanism and network structure of mixed kappa carrageenan/lambda carrageenan gels studied by macroscopic and microscopic observation methods”, Mendeley Data, v1 http://dx.doi.org/10.17632/ckz5hnc3cc.1

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