Rheological characterization of experimental dairy creams formulated with locust bean gum (LBG) and λ-carrageenan combinations

✍ Scribed by M.M. Camacho; N. Martínez-Navarrete; A. Chiralt

• Book ID: 116539747
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 226 KB
• Volume: 15
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2004.07.008