Influence of κ-carrageenan on the rheological behaviour of a model cake flour system
Min Huang, Alicia Hui Ping Theng, Dongying Yang, Hongshun Yang
Topics & Concepts
RheologyStarchCarrageenanGlutenFood scienceChemistryViscosityCreepMaterials scienceChemical engineeringComposite materialEngineeringSeaweed-derived Bioactive CompoundsFood composition and propertiesPolysaccharides Composition and Applications