From egg yolk/κ-Carrageenan dispersions to gel systems:...

Food Hydrocolloids 2011 Vol. 25; Iss. 4

From egg yolk/κ-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis

José Manuel Aguilar, Ana Paula Batista, Ma. Cristiana Nunes, Felipe Cordobés, Anabela Raymundo, Antonio Guerrero
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Volume:
25
Year:
2011
Language:
english
Pages:
5
DOI:
10.1016/j.foodhyd.2010.08.006
File:
PDF, 662 KB
english, 2011
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