Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels

Research output: Contribution to journalArticlepeer-review

Research Projects

  1. Reduced-Salt Emulsion Technologies (Re-SET) (Technology Programme)

    Ian Norton & Fotis Spyropoulos

    ENGINEERING & PHYSICAL SCIENCE RESEARCH COUNCIL

    18/06/1217/12/14

    Project: Research Councils