Rheology of κ-carrageenan and β-lactoglobulin mixed gels

被引：115
|
作者：
Ould Eleya, M.M. [1 ]
Turgeon, S.L. [1 ]
机构：
[1] Centre De Recherche En Science Et Technologie Du Lait (STELA), Faculté Des Sciences De l'Agriculture Et De l'Alimentation, Pavillon Paul-Comtois, Sainte-Foy, Que. G1K7P4, Canada
来源：
| 2000年 / Elsevier卷 / 14期
关键词：
The financial support from the NSERC of Canada; Agropur; CQVB; Novalait and Parmalat is gratefully acknowledged;
D O I：
10.1016/S0268-005X(99)00043-0
中图分类号：
学科分类号：
摘要：
34
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