Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology

Published 2020 View Full Article

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Title
Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology
Authors
Keywords
Fish gelatin - anionic polysaccharide complexes, Lubrication, Viscosity, Yoghurt
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 128413
Publisher
Elsevier BV
Online
2020-10-20
DOI
10.1016/j.foodchem.2020.128413

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