Flett, Kelly L <br/><br/>
Perceived creaminess and viscosity of aggregated particles of casein micelles and kappa-carrageenan.  [electronic resource] 

 -  Journal of food science  Jun 2010 
 - S255-62 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2010.01635.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Beverages--analysis<br/>Carrageenan--analysis<br/>Caseins--analysis<br/>Dietary Fats<br/>Humans<br/>Micelles<br/>Milk--chemistry<br/>Particle Size<br/>Perception--physiology<br/>Viscosity