Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gels
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01156.x/fullpdf
Reference19 articles.
1. Rheological properties of mixtures of κ-carrageenan from Hypnea musciformis and galactomannan from Cassia javanica
2. Influence of composition on the resistance to compression of kappa carrageenan-locust bean gum-guar gum mixed gels: relationship between instrumental and sensorial measurements
3. Mechanical properties of kappa carrageenan—locust bean gum mixed gels with added sucrose
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