A comparative study of iota carrageenan, kappa carrageenan and alginate hydrogels as tissue engineering scaffolds

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	Gums and Stabilisers for the Food Industry
Publication status	Published - 1 Jan 2009

Cite this

@inbook{13d44406f5034dbaa9f3263af7b22fae,

title = "A comparative study of iota carrageenan, kappa carrageenan and alginate hydrogels as tissue engineering scaffolds",

author = "N Mehrban and N Hunt and AM Smith and Liam Grover",

year = "2009",

month = jan,

day = "1",

language = "English",

booktitle = "Gums and Stabilisers for the Food Industry",

}