Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum
- 1 May 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (3), 549-553
- https://doi.org/10.1111/j.1365-2621.1987.tb06672.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- XANTHAN GUMPublished by Elsevier ,1979