RHEOLOGY OF PURE AND MIXED KAPPA-CARRAGEENAN GELS IN LACTIC ACID FERMENTATION CONDITIONS
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1997.tb00101.x/fullpdf
Reference17 articles.
1. RHEOLOGICAL BEHAVIOR OF KAPPA-CARRAGEENAN/ LOCUST BEAN GUM MIXED GELS
2. Counterdiffusion of lactose and lactic acid in κ-carrageenan/locust bean gum gel beads with or without entrapped lactic acid bacteria
3. Effect of lactic fermentation on the rheological properties of ?-carrageenan/locust bean gum mixed gels inoculated withS. thermophilus
4. Continuous fermentation of a supplemented whey permeate medium with immobilized Streptococcus salivarius subsp. thermophilus
5. Immobilized growing lactic acid bacteria with ?-carrageenan ? locust bean gum gel
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