Influence of alginate concentration and molecular weight on functional properties of mayonnaise

LWT

Volumn 35, Issue 6, 2002, Pages 517-525

  Mancini, Francesco ^a   Montanari, L ^a   Peressini, D ^b   Fantozzi, P ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Algal; Alginate; Mayonnaise; Texture; Viscoelastic properties

Indexed keywords

ALGAE; MACROCYSTIS; MACROCYSTIS PYRIFERA; ZEA MAYS;

EID: 0036374406     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2002.0899     Document Type: Article

References (43)

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