Effect of thermal treatment on the rheological properties of carrageenan gels
author
Laos, Katrin
Eha, Kairit
statement of authorship
Katrin Laos, Kairit Eha
source
16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts
location of publication
Jelgava
publisher
Latvia University of Life Sciences and Technologies
year of publication
2023
pages
p. 52
conference name, date
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
conference location
Jelgava, Latvia
url
https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
subject term
polüsahhariidid
temperatuur
reoloogia
keyword
carrageenan
gel properties
rheology
classifier
5.2
TalTech department
keemia ja biotehnoloogia instituut
language
inglise