Effects of Xanthan Gum Additions on the Viscoelasticity, Structure and Storage Stability Characteristics of Prebiotic Custard Desserts

Food Biophysics

Volumn 10, Issue 2, 2015, Pages 116-128

  Zapata Noreña, Caciano P ^a   Bayarri, Sara ^b   Costell, Elvira ^b  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Dairy custard; Inulin; Milk; Rheology

Indexed keywords

DAIRIES; FOOD STORAGE; POLYSACCHARIDES; RHEOLOGY; VISCOELASTICITY;

ELASTIC CHARACTERISTIC; INULIN; MEASUREMENT FREQUENCY; MICROSCOPIC ANALYSIS; MILK; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL PROPERTY; VISCOELASTIC PROPERTIES;

XANTHAN GUM;

EID: 84939882010     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-014-9371-2     Document Type: Article

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