Rheological and Water‐Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan gum

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|52|3|549-553

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.52, Iss.3, 1987-05, pp. : 549-553

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