Texture Properties and Chewing of κ-Carrageenan-Konjac Gum-Milk Hydrogels Modified with Carrot Callus Cells.

Günter E, Popeyko O, Zueva N, Velskaya I, Vityazev F, Popov S

DOI: 10.3390/gels11120990
Published: 2025 Dec 9
Container: Gels (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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BibTeX

@article{allodium:10.3390/gels11120990,
  title = {Texture Properties and Chewing of κ-Carrageenan-Konjac Gum-Milk Hydrogels Modified with Carrot Callus Cells.},
  author = {Günter E and Popeyko O and Zueva N and Velskaya I and Vityazev F and Popov S},
  year = {2025},
  journal = {Gels (Basel, Switzerland)},
  doi = {10.3390/gels11120990},
  url = {https://doi.org/10.3390/gels11120990}
}

RIS

TY  - JOUR
TI  - Texture Properties and Chewing of κ-Carrageenan-Konjac Gum-Milk Hydrogels Modified with Carrot Callus Cells.
AU  - Günter E
AU  - Popeyko O
AU  - Zueva N
AU  - Velskaya I
AU  - Vityazev F
AU  - Popov S
PY  - 2025
JO  - Gels (Basel, Switzerland)
DO  - 10.3390/gels11120990
UR  - https://doi.org/10.3390/gels11120990
ER  -

APA

E, G., O, P., N, Z., I, V., F, V., & S, P. (2025). Texture Properties and Chewing of κ-Carrageenan-Konjac Gum-Milk Hydrogels Modified with Carrot Callus Cells.. Gels (Basel, Switzerland). https://doi.org/10.3390/gels11120990

Source records

pubmed · retrieved 2026-09-27T09:41:16.954Z