Effects of hydration temperature, geldosage and potassium chloride dosage on the viscosity of kappa-carrageenan solution
<b>Objective:</b> To achieve accurate application of kappa-carrageenan as a gelling agent in food industries such as processed meats, dairy, desserts and jellies, as well as seamless capsule in pharmaceuticals and crushable beads in tobaccos. <b>Methods:</b> The viscosities of kappa-carrageenan solu...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
The Editorial Office of Food and Machinery
2022-11-01
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| Σειρά: | Shipin yu jixie |
| Θέματα: | |
| Διαθέσιμο Online: | http://www.ifoodmm.com/spyjxen/article/abstract/20221002 |
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