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Elsevier, Carbohydrate Polymers, (223), p. 115068, 2019

DOI: 10.1016/j.carbpol.2019.115068

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Improvement of the characteristics of fish gelatin – gum arabic through the formation of the polyelectrolyte complex

Journal article published in 2019 by Luã Caldas de Oliveira ORCID, Jhonatas Rodrigues Barbosa, Suezilde da Conceição Amaral Ribeiro, Marcus Arthur Marçal de Vasconcelos, Bruna Araújo de Aguiar, Gleice Vasconcelos da Silva Pereira, Gilciane Américo Albuquerque, Fabricio Nilo Lima da Silva, Rosane Lopes Crizel, Pedro Henrique Campelo ORCID, Lúcia de Fátima Henriques Lourenço
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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