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The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage

Zuzana Míšková, Richardos Nikolaos Salek, Barbora Křenková, Vendula Kůrová, Irena Němečková, Vendula Pachlová, František Buňka

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Key concepts: Carrageenan, Chemistry, Food science, Flavour, Dynamic mechanical analysis, Water activity, Dry matter, Chromatography

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The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage — Research Paper | ScholarLens