Publication
Phase diagrams in kappa-carrageenan/locust bean gum systems
| dc.contributor.author | Fernandes, P. B. | |
| dc.contributor.author | Gonçalves, M. P. | |
| dc.contributor.author | Doublier, J. L. | |
| dc.date.accessioned | 2011-10-21T12:12:16Z | |
| dc.date.available | 2011-10-21T12:12:16Z | |
| dc.date.issued | 1991 | |
| dc.description.abstract | Gelation (Tgel) and melting (Tm) temperatures of kappa-carrageenan gels and 4:1 kappa-carrageenan/locust bean gum mixed gels, at different total potassium concentrations (CT), were determined by means of rheological (dynamic and viscosimetric) measurements. The log CT was linearly related to Tgel−1 and Tm−1. Differences found between both systems are discussed. | por |
| dc.identifier.citation | FERNANDES, P. B. ; GONÇALVES, M. P. ; DOUBLIER, J. L. - Phase diagrams in kappa-carrageenan/locust bean gum systems. Food Hydrocolloids. ISSN 0268-005X. Vol. 5, n.º 1-2 (1991), p. 71-73 | por |
| dc.identifier.doi | 10.1016/S0268-005X(09)80289-0 | |
| dc.identifier.eid | 0039515927 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/6655 | |
| dc.identifier.wos | 000207458800011 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Elsevier | por |
| dc.title | Phase diagrams in kappa-carrageenan/locust bean gum systems | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | article | por |