Gelled vegetable desserts containing pea protein, κ-carrageenan and starch

European Food Research and Technology

Volumn 222, Issue 5-6, 2006, Pages 622-628

  Nunes, M C ^a   Raymundo, A ^a   Sousa, I ^b  

^a INSTITUTO PIAGET   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

carrageenan; Confocal laser scanning microscopy; Mixed gel; Pea protein; Rheology; Starch; Texture

Indexed keywords

ANIMALIA; PISUM SATIVUM;

EID: 33644922088     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0170-3     Document Type: Article

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