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