Viscoelastic and thermal properties of collagen-xanthan gum and collagen-maltodextrin suspensions during heating and cooling

Nicoleti‚ JF; Telis‚ V.R.N.

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(Reference retrieved automatically from Google Scholar through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Viscoelastic and thermal properties of collagen-xanthan gum and collagen-maltodextrin suspensions during heating and cooling

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Author(s):	Nicoleti‚ JF ; Telis‚ V.R.N. Total Authors: 2
Document type:	Journal article
Source:	FOOD BIOPHYSICS; v. 4, n. 3, p. 135-146, 2009.

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