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Rheological properties of dairy desserts containing iota-carrageenan and maize starch
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Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts
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Influence of chemical composition on the isothermal cocoa butter crystallization
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- Conference Paper
- C1
- open access
Influence of chemical composition on the isothermal cocoa butter crystallization
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Textural properties of gelled dairy desserts containing κ-carrageenan and starch