Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6987482 | Food Hydrocolloids | 2016 | 12 Pages |
Abstract
Different texture from viscous to liquid and smooth to granular were obtained using a single starch/carrageenan/milk composition but different process schemes. It allows covering a texture domain almost as wide as the market offer.223
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
A. Matignon, C. Michon, P. Reichl, P. Barey, S. Mauduit, J.M. Sieffermann,