Effect of thermal treatment on the rheological properties of carrageenan gels
author
statement of authorship
Katrin Laos, Kairit Eha
location of publication
Jelgava
year of publication
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
TTÜ department
language
inglise
subject term
keyword
classifier
Laos, K., Eha, K. Effect of thermal treatment on the rheological properties of carrageenan gels // 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts. Jelgava : Latvia University of Life Sciences and Technologies, 2023. p. 52.