The addition of carboxymethylcellulose in...

Food Hydrocolloids 2015 / 07 Vol. 49

The addition of carboxymethylcellulose in caseinomacropeptide acid gels: Rheological, optical and microstructural characteristics

Burgardt, Vânia C.F., Züge, Luana C.B., de Bonna Sartor, Giovana, Waszczynskyj, Nina, Silveira, Joana L.M., Haminiuk, Charles W.I.
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Volume:
49
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.03.005
Date:
July, 2015
File:
PDF, 1.53 MB
english, 2015
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