Rheological characterization of experimental dairy creams formulated with locust bean gum (LBG) and λ-carrageenan combinations

International Dairy Journal

Volumn 15, Issue 3, 2005, Pages 243-248

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

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Carrageenan; Dairy cream; Locust bean; Rheology

Indexed keywords

EMULSIONS; IONIC STRENGTH; MATHEMATICAL MODELS; PARAMETER ESTIMATION; PH EFFECTS; RHEOLOGY; SOLUTIONS; VISCOSITY;

CREAM COMPONENTS; DAIRY CREAMS; LOCUST BEAN GUM (LBG); STABILIZERS;

DAIRY PRODUCTS;

PHASEOLUS (ANGIOSPERM);

EID: 12344280464     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.07.008     Document Type: Article

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