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 o...
| Главные авторы: | , , , , |
|---|---|
| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
The Editorial Office of Food and Machinery
2022-11-01
|
| Серии: | Shipin yu jixie |
| Предметы: | |
| Online-ссылка: | http://www.ifoodmm.com/spyjxen/article/abstract/20221002 |