✦ LIBER ✦

Milk-based Gels Made with κ-Carrageenan

✍ Scribed by A. Puvanenthiran; S.J. Goddard; I.R. Mckinnon; M.A. Augustin

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Mixed gels made from protein and κ-carra

✍ Richard Ipsen 📂 Article 📅 1995 🏛 Elsevier Science 🌐 English ⚖ 343 KB

Mixed gels made from protein and κ-carra

✍ R. Ipsen 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 234 KB

Rheological characterization of κ-carrag

✍ N. Kampf; A. Nussinovitch 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 940 KB

Gelation of Mixed Gels Containing κ-Carr

✍ A. Puvanenthiran; S.J. Goddard; M.A. Augustin 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 105 KB

Rheological and thermal properties of mi

✍ D Oakenfull; E Miyoshi; K Nishinari; A Scott 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 337 KB

Small and large deformation rheology and

✍ Y. Hemar; C.E. Hall; P.A. Munro; H. Singh 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 593 KB