Effects of Sucrose Addition as Cosolute on the Rheological Properties and Structure Formation Kinetics of Agar/Konjac Blends during Sol-Gel Transition
ZHU Jianhua, ZOU Xiurong, QIU Xiuzhen, LIU Ribin, SHAN Bin
FOOD SCIENCE . 2019, (12): 37 -45 .  DOI: 10.7506/spkx1002-6630-20180630-527