Evaluation of the effect of Gleditsia amorphoides gum on the properties of rennet-induced milk protein gels

Abstract: The study and characterisation of food gels obtained from phase-separated systems has gained interest since a wide variety of gel structures and textures can be developed. In this study, the phase and rheological behaviour of milk protein/espina corona gum (MP/ECG) mixtures were evaluated....

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Detalles Bibliográficos
Autores principales: Galante, Micaela, Boeris, Valeria, Risso, Patricia H.
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2020
Materias:
GELES ALIMENTICIOS
CUAJO
PROTEINA DE LECHE
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/9793
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina

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