Comparative studies of xanthan, guar and tragacanth gums on stability and rheological properties of fresh and stored ketchup
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1837-9.pdf
Reference33 articles.
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2. Achayuthakan P, Suphantharika M (2008) Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum. Carbohydr Polym 71(1):9–17
3. Achayuthakan P, Suphantharika M, Rao MA (2006) Yield stress components of waxy corn starch–xanthan mixtures: effect of xanthan concentration and different starches. Carbohydr Polym 65(4):469–478
4. Alloncle M, Doublier JL (1991) Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocoll 5(5):455–467
5. Arocas A, Sanz T, Fiszman SM (2009) Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability. Food Hydrocoll 23(8):2031–2037
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