The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet - Concepedia

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The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet

38

Citations

11

References

2015

Year

Anna Kamińska‐Dwórznicka, Magdalena Matusiak, Katarzyna Samborska, Dorota Witrowa‐Rajchert, Ewa Gondek, Ewa Jakubczyk, Andrzej Antczak

Journal of Food Engineering

Food ChemistryAgricultural ChemistryBiomanufacturingEnvironmental EngineeringFood ProcessingBio-based SorbentRecrystallization ProcessWood ComponentKappa CarrageenanHealth Sciences

References

	Year	Citations

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