Influence of dextran, pullulan and gum arabic on the physical properties of frozen sucrose solutions

Contreras López, Elizabeth

2005

Influence of dextran, pullulan and gum arabic on the physical properties of frozen sucrose solutions. 2005. Elizabeth Contreras López, Dominique Champion, Genevieve Blond and Martine Le Meste. Carbohydrate polymers, 59, 83-91.

Related articles

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

Chemical composition of barley grown under different tillage conditions in three different localities....

Evaluation of the Antihyperglycemic Effect of Orange (Citrus sinensis var. Valencia) Bagasse in the Es...

MICROBIOLOGICAL QUALITY OF WATER-BASED AND DAIRY-BASED POPSICLES PRODUCED IN THE STATE OF HIDALGO, MEXICO

INCREASING THE COLOR STABILITY OF BLACKBERRY EXTRACTS BY CONDENSATION REACTIONS.

EFFECT OF THE ACIDIFIED SOLVENT ON THE FUNCTIONAL PROPERTIES OF THE STARCH PRESENT IN CORN AZ...