The effects of xanthan conformation and sucrose concentration on the rheological properties of acidified sodium caseinate-xanthan gels

Braga‚ ALM; Cunha‚ RL

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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.)

The effects of xanthan conformation and sucrose concentration on the rheological properties of acidified sodium caseinate-xanthan gels

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Author(s):	Braga‚ ALM ; Cunha‚ RL Total Authors: 2
Document type:	Journal article
Source:	FOOD HYDROCOLLOIDS; v. 18, n. 6, p. 977-986, 2004.

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