✦ LIBER ✦

Textural properties of gelled dairy desserts containing κ-carrageenan and starch

✍ Scribed by Dirk Verbeken; Olivier Thas; Koen Dewettinck

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Gelled vegetable desserts containing pea

✍ M. C. Nunes; A. Raymundo; I. Sousa 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 400 KB

Interactions between κ-carrageenan, milk

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

κ -Carrageenan—Protein Interactions: Eff

✍ R.I. Baeza; D.J. Carp; O.E. Pérez; A.M.R. Pilosof 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 226 KB

Sweetness–texture interactions in model

✍ Laurent Lethuaut; Chantal Brossard; Florence Rousseau; Benoı̂t Bousseau; Claude 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 294 KB

Gelling properties of a κ/ι hybrid carra

✍ Loïc Hilliou; Maria P. Gonçalves 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 676 KB

Rheological and Water-Holding Properties

✍ E. A. FOEGEDING; S. R. RAMSEY 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 658 KB