Rheological and Water-Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum

✍ Scribed by E. A. FOEGEDING; S. R. RAMSEY

• Book ID: 108811997
• Publisher: Institute of Food Technologists
• Year: 1987
• Tongue: English
• Weight: 658 KB
• Volume: 52
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1987.tb06672.x