✦ LIBER ✦

Gelled vegetable desserts containing pea protein, κ-carrageenan and starch

✍ Scribed by M. C. Nunes; A. Raymundo; I. Sousa

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Textural properties of gelled dairy dess

✍ Dirk Verbeken; Olivier Thas; Koen Dewettinck 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 150 KB

Interactions between κ-carrageenan, milk

✍ Dirk Verbeken; Kevin Bael; Olivier Thas; Koen Dewettinck 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 225 KB

Rheological behaviour and microstructure

✍ M.C. Nunes; A. Raymundo; I. Sousa 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 302 KB