Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels

Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 42, Part 3, 15 December 2014, Pages 355-361

I. Gladkowska-Balewicz, I.T. Norton, I.E. Hamilton,