Influence of locust bean gum on the rheological properties of kappa-carrageenan systems in the vicinity of the gel point - Concepedia

Concepedia

Publication | Closed Access

Influence of locust bean gum on the rheological properties of kappa-carrageenan systems in the vicinity of the gel point

37

Citations

28

References

1993

Year

Paulo B. Fernandes, Maria P. Gonçalves, J.L. Doublier

Carbohydrate Polymers

Locust Bean GumFood ColloidFood BiophysicsRheological PropertyRheologyKappa-carrageenan SystemsBiophysicsGel Point

References

	Year	Citations

Page 1