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August 1, 2019Journal of Food Science and TechnologyOpen Access

Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan

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Authors

PZPiotr ZarzyckiUniversity of Life Sciences in Lublin ACAleksandra Elżbieta Ciołkowska EJEwa Jabłońska‐RyśUniversity of Life Sciences in Lublin

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Cite This Study

Zarzycki et al. (2019) studied this question.

synapsesocial.com/papers/6a8dcabce027b4651e7dd373 https://doi.org/10.1007/s13197-019-03983-4

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