NIR spectra in relation to viscoelastic properties of mixtures of Na-κ-Carrageenan, locust bean gum and casein

Food Hydrocolloids

Volumn 12, Issue 2, 1998, Pages 189-193

  Lundin, Leif ^a   Stenlöf, Bo ^a   Hermansson, Anne Marie ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

BIOMOLECULES; CASEIN; GELS; INFRARED DEVICES; MEAN SQUARE ERROR; MULTIVARIANT ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; SODIUM CHLORIDE; VISCOELASTICITY;

CARRAGEENANS; CENTRAL COMPOSITE CIRCUMSCRIBED DESIGNS; LOCUST BEAN GUM; MULTI VARIATE ANALYSIS; NEAR INFRARED SPECTRAL; NIR SPECTRUM; PARTIAL LEAST SQUARE REGRESSION; POLYMER CONCENTRATIONS; SPECTRAL DATA; VISCOELASTIC PROPERTIES;

DIGITAL STORAGE;

PHASEOLUS (ANGIOSPERM);

EID: 0039494417     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(98)00028-9     Document Type: Article

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