Rheological behavior of food gels

Food Engineering Series

Volumn , Issue , 2007, Pages 339-401

  Lopes da Silva, J A ^a   Rao, M Anandha ^b  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b UNIVERSITY OF GENEVA   (Switzerland)

Author keywords

Food Hydrocolloid; Junction Zone; Pectin Concentration; Storage Modulus; Whey Protein

Indexed keywords

EID: 84911006174     PISSN: 15710297     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-0-387-70930-7_6     Document Type: Chapter

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