Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum

✍ Scribed by C. Vega; D.G. Dalgleish; H.D. Goff

• Book ID: 113627145
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 485 KB
• Volume: 19
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2004.05.003