Rheological properties of whey proteins concentrate before and
Hydrocolloids are long-chain polymers, used in food production at small quantities (from 0,05 to 5 %) to achieve appropriate rheological properties, prevent syneresis, increase the viscosity and stability of foodstuffs and for crystallization process control. The aim of this work was to investigate...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2001-04-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=2941 |
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