Co-gelation of calcium pectinate with potato maltodextrin. Part 1. Network formation on cooling

Carbohydrate Polymers

Volumn 43, Issue 2, 2000, Pages 133-141

  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; COOLING; GELATION; SOLUBILITY; STOICHIOMETRY;

CALCIUM PECTINATE; MALTODEXTRIN;

STARCH;

SOLANUM TUBEROSUM;

EID: 0033722067     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(99)00201-5     Document Type: Article

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