Extrusion of λ‐carrageenan gum: Physical properties and in vitro bifidogenic effect

Autor:	C. Y. Takeiti, Caroline Mellinger-Silva, Maria Eugenia Araújo Silva Oliveira, Aline Morgan von Hertwig, Maristela da Silva do Nascimento, Carlos Wanderlei Piler de Carvalho
Rok vydání:	2019
Předmět:	chemistry.chemical_classification General Chemical Engineering λ carrageenan General Chemistry Polysaccharide In vitro Carrageenan chemistry.chemical_compound Viscosity chemistry Chemical engineering Extrusion Particle size Food Science
Zdroj:	Journal of Food Processing and Preservation. 43
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.14027
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0f92dc38bcc99ec6562c64d65f5d618d https://doi.org/10.1111/jfpp.14027 Zobrazit plný text záznamu