Skip to Main Content

Skip Nav Destination

Book cover for Gums and Stabilisers for the Food Industry 12

Special Publications

Gums and Stabilisers for the Food Industry 12

Edited by

DOI:

https://doi.org/10.1039/9781847551214

Hardback ISBN:

978-0-85404-891-5

PDF ISBN:

978-1-84755-121-4

Special Collection: 2009 ebook collection , 2009 ebook collection , 2000-2010 food science subject collection

No. of Pages:

618

Published online:

21 Oct 2009

Published in print:

19 May 2004

Book Chapter

Properties of sheared carrageenan/milk gels. Effect of the presence of nu precursors in iota-carrageenan

By

C. Chapuis

Search for other works by this author on:

PubMed

Google Scholar

;

C. Michon

Search for other works by this author on:

PubMed

Google Scholar

;

V. Langendorff

Search for other works by this author on:

PubMed

Google Scholar

;

P. Boulenguer

Search for other works by this author on:

PubMed

Google Scholar

;

G. Cuvelier

Search for other works by this author on:

PubMed

Google Scholar

Doi:

https://doi.org/10.1039/9781847551214-00131

Published:

19 May 2004
Special Collection: 2009 ebook collection , 2009 ebook collection , 2000-2010 food science subject collection

Page range:

131 - 138

You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.

Don't already have an account? Register