Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions

Journal of Food Science

Volumn 68, Issue 9, 2003, Pages 2644-2650

  Cerdeira, M ^a   Puppo, M C ^a   Martini, S ^a   Herrera, M L ^b,c  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Crystallization kinetics; Divalent cations; Polarized light microscopy; Rheology; Trehalose

Indexed keywords

EID: 0346958184     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05783.x     Document Type: Article

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