Textural properties of gelled dairy desserts containing κ-carrageenan and starch

Food Hydrocolloids - Tập 18 - Trang 817-823 - 2004
Dirk Verbeken1, Olivier Thas2, Koen Dewettinck1
1Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Coupure Links 653, Ghent B-9000, Belgium
2Department of Applied Mathematics, Biometrics and Process Control, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Belgium

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Food Hydrocolloids

Tập 18

817-823

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