The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet

Published 2015 View Full Article

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Title
The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet
Authors
Keywords
Kappa carrageenan, Hydrolysis, Sorbet, Recrystallization
Journal
JOURNAL OF FOOD ENGINEERING
Volume 167, Issue -, Pages 162-165
Publisher
Elsevier BV
Online
2015-06-13
DOI
10.1016/j.jfoodeng.2015.06.014

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