Journal article

Rheological characterisation of 'weak gel' carrageenan stabilised milks

AB Rodd, CR Davis, DE Dunstan, BA Forrest, DV Boger

Food Hydrocolloids | ELSEVIER SCI LTD | Published : 2000

DOI: 10.1016/S0268-005X(00)00024-2

University of Melbourne Researchers

David Dunstan Author Chemical Engineering

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31Web of Science

Keywords

Weak Gel Behaviour

Chemistry, Applied

Food Science & Technology

Carrageenan Stabilised Milk

Physical Sciences

Science & Technology

Life Sciences & Biomedicine