Effect of thermal treatment and composition on the mechanical properties of pea/kappa-carrageenan/starch desserts

被引：12

作者：

Nunes, MC ^{[1
]}

Raymund, A ^{[1
]}

Sousa, I ^{[1
]}

机构：

[1] CERTA, ISEIT Mirandela, Int Piaget, P-5370202 Mirandela, Portugal

来源：

GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12 | 2004年 / 294期

关键词：

D O I：

10.1039/9781847551214-00054

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：54 / 64

页数：11

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