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Effects of Locus Bean Gum, Kappa Carrageenan and Iota Carrageenan on the Syneresis, Texture and Some Sensory Characteristics of Cooked Ham
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Carboxymethyl-kappa-carrageenan: A study of biocompatibility, antioxidant and antibacterial activities - ScienceDirect
Applications of Carrageenan: With Special Reference to Iota and Kappa Forms as Derived from the Eucheumatoid Seaweeds | SpringerLink
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