Effect of process conditions, and component concentrations on the viscosity of ?-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels (2014)
Attributed to:
Reduced-Salt Emulsion Technologies (Re-SET)
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2014.03.003
Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2014.03.003
Type: Journal Article/Review
Parent Publication: Food Hydrocolloids