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Food Research International

Volumn 34, Issue 10, 2001, Pages 887-894

Stability of whipped dairy creams containing locust bean gum/λ-carrageenan mixtures during freezing-thawing processes

(3) Camacho, M M a Martinez Navarrete N a Chiralt, A a

a UNIVERSITAT POLITÈCNICA DE VALÈNCIA (Spain)

Author keywords

Carrageenan; Frozen stability; Locust bean gum; Whipped dairy cream

Indexed keywords

AQUEOUS SOLUTION; CARRAGEENAN; CHEMICAL AND PHYSICAL PROPERTIES; CONCENTRATION (PARAMETERS); ELASTICITY; FOAM STABILITY; FOOD ANALYSIS; FREEZING; MIXTURE; TEMPERATURE; THAWING; VISCOSITY; WHIPPED CREAM;

EID: 0035157196 PISSN: 09639969 EISSN: None Source Type: Journal
DOI: 10.1016/S0963-9969(01)00113-2 Document Type: Article

Times cited : (24)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.