Rheological characterization of xanthan/galactomannans and kappa-carrageenan/galactomannans interactions: Comparison of galactomannans from nontraditional sources with conventional galactomannans
Led by consumers demands, food industry shows a growing interest in the formulation of mixed polysaccharide systems, leading to final products having specific properties and possibly cost advantages. In many systems, the combination of two polysaccharides gives rise to strong synergistic effects. Ge...
| Autor principal: | |
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| Outros Autores: | , , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2009
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| Texto completo: | http://hdl.handle.net/1822/56816 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/56816 |