The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum-Reference-Cited by-同舟云学术

The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum

Published:2013-08-07 Issue:12 Volume:48 Page:2506-2513
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Behrouzian Fataneh¹,Razavi Seyed M. A.¹,Karazhiyan Hojjat²

Affiliation:

1. Food Hydrocolloids Research Center; Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box: 91775-1163 Mashhad Iran

2. Department of Food Science and Technology; Member of Young Researchers Club; Torbat-Heydarieh Branch; Islamic Azad University; P.O. Box: 140 Torbat-Heydarieh Iran

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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3. Effect of glucose concentration on the rheological properties of wheat-starch dispersions;Al-Malah;Food Hydrocolloids,2000

4. Extraction, purification and characterization of durian (Duriozibethinus) seed gum;Amin;Food Hydrocolloids,2007

5. Effects of temperature and concentration on carboxymethylcellulose with sucrose rheology;Cancela;Journal of Food Engineering,2005

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