A comparison of the effect between carrageenan and xanthan gum upon rheological characteristcs of fermented lactic beverages.

• Grant number: 01/01522-3
• Support Opportunities: Research Grants - Meeting - Abroad
• Start date: May 15, 2001
• End date: May 23, 2001
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Ana Lúcia Barretto Penna
• Grantee: Ana Lúcia Barretto Penna
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil