Influence of locust bean gum/λ-carrageenan mixtures on whipping and mechanical properties and stability of dairy creams

Food Research International

Volumn 31, Issue 9, 1998, Pages 653-658

  Camacho, M M ^a   Martinez Navarrete N ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

carrageenan; Dairy cream; Locust bean gum; Rheology; Whipping properties

Indexed keywords

BEAN GUM; FOOD ANALYSIS; FOOD PROCESSING; LAMDA CARAGEENAN; VISCOSITY;

EID: 0344223297     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00041-1     Document Type: Article

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