The effects of sucrose on the mechanical properties of acid milk proteins-κ-carrageenan gels

Brazilian Journal of Chemical Engineering

Volumn 23, Issue 1, 2006, Pages 55-65

  Sabadini, E ^a   Hubinger, M D ^a   Cunha, R L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Carrageenan; Factorial design; Milk proteins; Rheology

Indexed keywords

COMPOSITION; CONCENTRATION (PROCESS); DAIRY PRODUCTS; GELS; PROTEINS; RHEOLOGY;

CARRAGEENAN; DAIRY GELS; FACTORIAL DESIGN; MILK PROTEINS;

SUGAR (SUCROSE);

EID: 33746041808     PISSN: 01046632     EISSN: 01046632     Source Type: Journal    
DOI: 10.1590/S0104-66322006000100007     Document Type: Article

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