Effect of Thermal Treatment and Composition on the Mechanical Properties of Pea/Kappa-Carrageenan/Starch Desserts

AuthID
 P-000-CTN
3
Author(s)
Raymund, A
·
2
Editor(es)
Williams, PA; Phillips, GO
Tipo de Documento
Proceedings Paper
Year published
2004
Publicado
in GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12 in ROYAL SOCIETY OF CHEMISTRY SPECIAL PUBLICATIONS, ISSN: 0260-6291
Número: 294, Páginas: 54-64 (11)
Conference
12Th Conference on Gums and Stabilisers for the Food Industry, Date: JUN 23-27, 2003, Location: Wrexham, WALES, Host: N E Wales Inst
Indexing
Wos®
Crossref®
Google Scholar®
Publication Identifiers
Wos: WOS:000223333300006
Source Identifiers
ISSN: 0260-6291
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