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Textural properties of a model aqueous phase in low fat products. Pt. 2. Alginate/caseinate blends and three-component systems

Author:
Roberts, S.A., Kasapis, S., Santos Lopez, I. de.
Source:
International journal of food science & technology 2000 v.35 no.2 pp. 227-234
ISSN:
0950-5423
Subject:
starch, texture, alginates, caseinates, mixtures, polysaccharides, rheological properties, proteins, polymers, gels, gelation, temperature, low fat foods, inorganic ions, calcium
Agid:
1979927