Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Food Hydrocolloids |
Volume | 22 |
Issue number | 4 |
Pages (from-to) | 660-673 |
Number of pages | 14 |
ISSN | 0268-005X |
DOIs | |
Publication status | Published - 2008 |
- Former LIFE faculty - Direct immunostaining; Polysaccharides; CLSM; Dairy desserts; Microstructure; Antibody
Research areas
ID: 8106245