From egg yolk/κ-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis

Published 2010 View Full Article

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Title
From egg yolk/κ-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 4, Pages 654-658
Publisher
Elsevier BV
Online
2010-08-16
DOI
10.1016/j.foodhyd.2010.08.006

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