Structure evolution of carrageenan/milk gels: effect of shearing, carrageenan concentration and nu fraction on rheological behavior

✍ Scribed by C. Michon; C. Chapuis; V. Langendorff; P. Boulenguer; G. Cuvelier

• Book ID: 113627197
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 200 KB
• Volume: 19
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2004.10.018