Influence of iota carrageenan addition on the properties of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 01 Vol. 87

Influence of iota carrageenan addition on the properties of soya protein meat analogues

Palanisamy, Megala, Töpfl, Stefan, Aganovic, Kemal, Berger, Ralf G.
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Volume:
87
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.09.029
Date:
January, 2018
File:
PDF, 1.15 MB
english, 2018
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