Caviar-like hydrogel beads containing different concentrations of NaCl and melanin-free squid ink

Publication date: Available online 21 May 2020Source: Food BioscienceAuthor(s): Osman Kadir Topuz, Tuğçe Aygün, Gizem Nazlı Ural

Source: Food Bioscience - May 21, 2020 Category: Food Science Source Type: research