Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference108 articles.
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2. Effect of concentrations of basil seed gum on the sensory properties of chicken sausage;Abdulrahem;Basrah Journal of Agricultural Sciences,2022
3. Effect of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages;Aggarwal;Journal of Food Processing and Preservation,2020
4. Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin;Agudelo;Food Hydrocolloids,2014
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