Effect of process conditions, and component concentrations on the viscosity of ?-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels (2014)

First Author: Gladkowska-Balewicz I
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food 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://www.sciencedirect.com/science/article/pii/S0268005X14000769

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids