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The effect of cellulose and starch on the viscoelastic and thermal properties of acid-swollen collagen paste (2020)

First Author: Sobanwa M

Attributed to: Redesign of collagen casings for high quality performance using food grade polysaccharide ingredients. funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2019.105460

Publication URI: https://doi.org/10.1016/j.foodhyd.2019.105460

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids