Characterization of sol-gel transitions of food hydrocolloids with near infra-red spectroscopy

Journal article

Yiqun Huang, Anna G Cavinato, Juming Tang, Barry G Swanson, Mengshi Lin and Barbara A Rasco

LWT - Food Science and Technology, Vol.40(6), pp.1018-1026

2007

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https://doi.org/10.1016/j.lwt.2006.07.005View

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Title: Characterization of sol-gel transitions of food hydrocolloids with near infra-red spectroscopy
Creators: Yiqun Huang - Queens College, CUNY
Anna G Cavinato - Eastern Oregon University
Juming Tang - Washington State University
Barry G Swanson - Washington State University
Mengshi Lin - Washington State University
Barbara A Rasco - Washington State University
Publication Details: LWT - Food Science and Technology, Vol.40(6), pp.1018-1026
Identifiers: 996631670201851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article