A rheological study on the application of carbohydrate-protein incompatibility to the development of low fat commercial spreads
- 1 December 1995
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 28 (4) , 367-373
- https://doi.org/10.1016/0144-8617(95)00089-5
Abstract
No abstract availableKeywords
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- Phase equilibria and gelation in gelatin/maltodextrin systems — Part III: phase separation in mixed gelsCarbohydrate Polymers, 1993
- Rheological characterization of melting of margarines and tablespreadsJournal of Food Engineering, 1992
- The concentration dependence of biopolymer gel modulusBritish Polymer Journal, 1985