Rheometry and scanning electron microscopy study of casein curds added with mesquite seed gum and soy proteins

Latin American Applied Research

Volumn 34, Issue 3, 2004, Pages 195-202

  Hernandez Tinoco A ^a   Ramos RAMIREZ E G ^a   Falcony Guajardo, C ^b   Salazar Montoya, J A ^a  

^a Departamento de Biotechnologia   (Mexico)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Casein curds; Mesquite seed gum; Microscopy; Rheometry; Soy protein

Indexed keywords

ACIDITY; DEFORMATION; MICROSTRUCTURE; MOISTURE; PROTEINS; RHEOMETERS; SCANNING ELECTRON MICROSCOPY; SEED;

CASEIN CURDS; MESQUITE SEED GUM (MESG); MICRO-MORPHOLOGY; SOY PROTEINS (SP);

CASEIN;

EID: 3142750776     PISSN: 03270793     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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