Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions

✍ Scribed by Moelants, Katlijn R.N.; Cardinaels, Ruth; De Greef, Kaat; Daels, Eva; Van Buggenhout, Sandy; Van Loey, Ann M.; Moldenaers, Paula; Hendrickx, Marc E.

• Book ID: 121736216
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 735 KB
• Volume: 36
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2013.08.004