Vegetable proteins and milk puddings

Colloids and Surfaces B: Biointerfaces

Volumn 31, Issue 1-4, 2003, Pages 21-29

  Nunes, M C ^a   Batista, P ^a   Raymundo, A ^a   Alves, M M ^a   Sousa, I ^b  

^a INSTITUTO PIAGET   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Dessert; Gellan gum; Lupin; Pea; Rheology; Soy; Texture; Xanthan gum; Carrageenan

Indexed keywords

COLLOIDS; DISEASES; FOOD PRODUCTS; INTERFACES (MATERIALS); TEXTURES;

MILK PUDDINGS;

PROTEINS;

CARRAGEENAN; GELLAN; SOYBEAN PROTEIN; VEGETABLE PROTEIN; XANTHAN;

CONFERENCE PAPER; CONTROLLED STUDY; DAIRY PRODUCT; FOOD ANALYSIS; FOOD COMPOSITION; GEL; LEGUME; MILK; NONHUMAN; PEA; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN ISOLATION; SOYBEAN; VEGETABLE;

ANIMALIA; PISUM SATIVUM;

EID: 0042161858     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(03)00040-7     Document Type: Conference Paper

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