Rheological, thermal and microstructural properties of whey protein- cassava starch gels

Journal of Food Science

Volumn 61, Issue 5, 1996, Pages 962-966

  Aguilera, J M ^a   Rojas, E ^b  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b Centro de Investigación Económica del Colegio de Economista   (Bolivia)

Author keywords

cassava; gels; microstructure; rheology; whey

Indexed keywords

MANIHOT ESCULENTA;

EID: 0029903611     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb10911.x     Document Type: Article

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