Rheological properties of some gums-salep mixed solutions
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference16 articles.
1. Rheological behavior of kappa-carrageenan/locust bean gum mixed gels;Arnaud;Journal of Textile Studies,1989
2. The effect of stabilizers on the viscosity of an ice-cream mix;Cotrell;Journal of the Science of Food and Agriculture,1980
3. Hydrocolloids at interfaces and the influence on the properties of dispersed systems;Dickinson;Food Hydrocolloids,2003
4. Structure and rheology of the carrageenan/locust bean gum gels;Dunstan;Food Hydrocolloids,2001
5. The effect of salep content on the rheological characteristics of a typical ice-cream mix;Kaya;Journal Food Engineering,2001
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