Rheology of pure and mixed kappa-carrageenan gels in lactic acid fermentation conditions

Journal of Texture Studies

Volumn 28, Issue 1, 1997, Pages 47-70

  Artignan, Jean Michel ^a   Corrieu, Georges ^b   Lacroix, Christophe ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031501552     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1997.tb00101.x     Document Type: Article

References (17)

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3. ARNAUD, J.-P., LACROIX, C. and CHOPLIN, L. 1989b. Effect of lactic fermentation on the Theological properties of k-carrageenan/locust bean gum mixed gels inoculated with S. thermophilus. Biotechnol. Bioeng. 34, 1403-1408.
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