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Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan
A growing interest in development of milk desserts with good nutritional and rheological properties can be observed. A good and stability rheological as well as nutritional properties of such desserts can be provided by applying suitably composed gum mixtures. In this work, the effect of 0.1% κ-carr...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6828910/ https://www.ncbi.nlm.nih.gov/pubmed/31741535 http://dx.doi.org/10.1007/s13197-019-03983-4 |