Viscoelastic behavior and microstructure of aqueous mixtures of cross-linked waxy maize starch, whey protein isolate and κ-carrageenan

Published 2012 View Full Article

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Title
Viscoelastic behavior and microstructure of aqueous mixtures of cross-linked waxy maize starch, whey protein isolate and κ-carrageenan
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 28, Issue 2, Pages 248-257
Publisher
Elsevier BV
Online
2012-01-04
DOI
10.1016/j.foodhyd.2011.12.011

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