Influence of composition on the resistance to compression of kappa carrageenan-locust bean gum-guar gum mixed gels: relationship between instrumental and sensorial measurements
- 28 February 1990
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 3 (6) , 457-464
- https://doi.org/10.1016/s0268-005x(09)80223-3
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Hydrocolloids - What Can They Do? How Are They Selected?Canadian Institute of Food Science and Technology Journal, 1988
- Comparative studies of the mechanical properties of mixed gels formed by kappa carrageenan and tara gum or carob gumFood Hydrocolloids, 1986
- EFFECT OF OTHER HYDROCOLLOIDS ON THE TEXTURE OF KAPPA CARRAGEENAN GELS1Journal of Texture Studies, 1980