Rheological Behaviour and Microstructure of Pea Protein/Kappa-Carrageenan/Starch Gels with Different Setting Conditions

AuthID
 P-004-PPN
3
Author(s)
Document Type
Article
Year published
2006
Published
in FOOD HYDROCOLLOIDS, ISSN: 0268-005X
Volume: 20, Issue: 1, Pages: 106-113 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-23644449232
Wos: WOS:000231988000013
Source Identifiers
ISSN: 0268-005X
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