Mixing hydrocolloids and water: Polymers verses particles

Gums and Stabilisers for the Food Industry 14

Volumn , Issue , 2008, Pages 29-39

  Mitchell, J R ^a   Ferry, A L ^a   Desse, M ^a   Hill, S E ^a   Hort, J ^a   Marciani, L ^b   Wolf, B ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b Wolfson Digestive Diseases Centre   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COLLOIDS; MIXERS (MACHINERY); MIXING; STARCH;

AMYLASE ACTIVITY; EXTRUSION PROCESSING; HIGH VISCOSITIES; HIGH VOLUME FRACTION; LOCUST BEAN GUM; MIXING EFFICIENCY; POLYMERIC SOLUTION; TASTE PERCEPTIONS;

POLYMERS;

EID: 84900307212     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

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