Influence of locust bean gum/ -carrageenan mixtures on whipping and mechanical properties and stability of dairy creams

Author: Camacho M.M.   Martnez-Navarrete N.   Chiralt A.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.31, Iss.9, 1998-11, pp. : 653-658

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Abstract