Modification of kappa carrageenan by β-galactosidase as a new method to inhibit recrystallization of ice

Modification of kappa carrageenan by β-galactosidase as a new method to inhibit recrystallization of ice

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 61, December 2016, Pages 31-35

Anna Kamińska-Dwórznicka, Paulina Skrzypczak, Ewa Gondek,