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Food Technology and Biotechnology

Volumn 38, Issue 1, 2000, Pages 19-26

Rheological Properties of Carboxymethylcellulose and Whey Model Solutions before and after Freezing

(3) Hegedušić, Vesna a Herceg, Zoran a Rimac, Suzana a

a UNIVERSITY OF ZAGREB (Croatia)

Author keywords

Carboxymethylcelluloses; Freezing; Rheological properties; Whey proteins

Indexed keywords

EID: 0034404727 PISSN: 13309862 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (20)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.