Multivariate analysis of the influences of locust bean gum, αs-casein, κ-casein on viscoelastic properties of Na-κ-carrageenan gels

Food Hydrocolloids

Volumn 12, Issue 2, 1998, Pages 175-187

  Lundin, Leif ^a   Hermansson, Anne Marie ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; GELATION; GELS; MELTING; MULTIVARIANT ANALYSIS; SODIUM CHLORIDE;

CARRAGEENANS; CONCENTRATION EFFECTS; DESIGN VARIABLES; FACTORIAL EXPERIMENTAL DESIGN; FULL FACTORIAL; LOCUST BEAN GUM; MULTI VARIATE ANALYSIS; VISCOELASTIC EFFECTS; VISCOELASTIC MEASUREMENTS; VISCOELASTIC PROPERTIES;

VISCOELASTICITY;

PHASEOLUS (ANGIOSPERM);

EID: 0000928028     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(98)00027-7     Document Type: Article

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