Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels

Published 2011 View Full Article

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Title
Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 110, Issue 2, Pages 182-189
Publisher
Elsevier BV
Online
2011-06-26
DOI
10.1016/j.jfoodeng.2011.05.044

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