Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends-Reference-Cited by-同舟云学术

Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends

Published:2017-05 Issue: Volume:66 Page:206-215
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Alghooneh Ali,Razavi Seyed Mohammad Ali^ORCID,Behrouzian Fataneh

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. Biopolymers interaction elaborating using dynamic rheological measurements: Effect of temperature and blending ratio;Behrouzian;Journal of Applied Polymer Science,2016

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