Food Gels: Gelling Process and New Applications
- Author
- BANERJEE, Soumya1 ; BHATTACHARYA, Suvendu1
[1] Food Engineering Department, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore 570020, India - Source
Critical reviews in food science and nutrition. 2012, Vol 52, Num 4-6, pp 334-346, 13 p ; ref : 2 p.3/4
- CODEN
- CRFND6
- ISSN
- 1040-8398
- Scientific domain
- Food science technology
- Publisher
- Taylor & Francis, Philadelphia, PA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Gel gelling agents hydrocolloids mechanism multi-component gels
- Keyword (fr)
- Aliment Application Composition chimique Gélifiant Hydrocolloïde Mécanisme Additif alimentaire
- Keyword (en)
- Food Application Chemical composition Gelling agent Hydrocolloid Mechanism Food additive
- Keyword (es)
- Alimento Aplicación Composición química Gelificante Hidrocoloide Mecanismo Aditivo alimentario
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25893056
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1080/10408398.2010.500234 
https://dx.doi.org/10.1080/10408398.2010.500234
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