Relating the microstructure of pectin and carrageenan in dairy desserts to rheological and sensory characteristics
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Hydrocolloids |
| Volume | 22 |
| Issue number | 4 |
| Pages (from-to) | 660-673 |
| Number of pages | 14 |
| ISSN | 0268-005X |
| DOIs | |
| Publication status | Published - 2008 |
- Former LIFE faculty - Direct immunostaining; Polysaccharides; CLSM; Dairy desserts; Microstructure; Antibody
Research areas
ID: 8106245