The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels - Concepedia

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The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels

112

Citations

31

References

2011

Year

Esra Çakır, Christopher R. Daubert, Mary Anne Drake, Christopher J. Vinyard, Gregory Essick, E. Allen Foegeding

Food Hydrocolloids

Biopolymer GelSensory PerceptionTextural CharacteristicsFood EngineeringBiomedical EngineeringSensory ScienceBiophysics

References

	Year	Citations

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