Effects of different carrageenan types on the rheological...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 05 Vol. 78

Effects of different carrageenan types on the rheological and water-holding properties of tofu

Shen, Ying-Ru, Kuo, Meng.-I.
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Volume:
78
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.12.038
Date:
May, 2017
File:
PDF, 1.77 MB
english, 2017
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