Influence of molecular weight and degree of substitution of carboxymethylcellulose on the stability of acidified milk drinks

Food Hydrocolloids - Tập 23 - Trang 1420-1426 - 2009
Baiqiao Du1, Jing Li1, Hongbin Zhang1, Long Huang2, Ping Chen2, Jianjun Zhou2
1Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Technology, Shanghai Jiao Tong University, Shanghai 200240, China
2Danisco-China Co., Ltd., Kunshan 215300, China

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Food Hydrocolloids

Tập 23

1420-1426

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