Rheological interactions of selected hydrocolloid-sugar-milk-emulsifier systems
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02918.x/fullpdf
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3. Effects of temperature and concentration on carboxymethylcellulose with sucrose rheology;Cancela;Journal of Food Engineering,2005
4. The effect of sugars on viscosity of pectin solutions;Chen;Journal of Colloid and Interface Science,1967
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