Co-gelation of calcium pectinate with potato maltodextrin. Part 2. Analysis of co-gel moduli

Carbohydrate Polymers

Volumn 43, Issue 2, 2000, Pages 143-153

  Picout, D R ^a   Richardson, R K ^a   Morris, E R ^b  

^a CRANFIELD UNIVERSITY   (United Kingdom)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

AGGLOMERATION; BIOPOLYMERS; CALCIUM COMPOUNDS; COMPOSITION EFFECTS; COMPUTATIONAL METHODS; COOLING; GELATION; GELS; OXIDATION; SOLUBILITY; STOICHIOMETRY;

CALCIUM PECTINATE; MALTODEXTRIN; TAKAYANAGI ISOSTRESS BLENDING LAW;

STARCH;

SOLANUM TUBEROSUM;

EID: 0033699393     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(99)00202-7     Document Type: Article

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