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Thermal and viscoelastic properties of K/i-Hybrid carrageenan gels obtained from the Portuguese seaweed mastocarpus stellatus

HILLIOU, L. /et al/

The potential use of the underexploited Portuguese seaweed Mastocarpus stellatusas a source of natural thickening and gelling agents for food applications has been investigated. The alkaline pretreatment duration and extraction parameters (pH, t[...]

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