Effect of ultrasonic treatment on the rheological properties and particle size of gum tragacanth dispersions from different species
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02558.x/fullpdf
Reference34 articles.
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3. The tree exudate gums permitted in foodstuffs as emulsifiers, stabilizers and thickeners;Anderson;Chemistry and Industry of Forest Products,1994
4. Gum tragacanth, Part II. The arabinogalactan;Aspinall;Journal of Chemical Society,1963
5. Physiochemical and rheological characterization of gum tragacanth exudates from six species of Iranian astragalus;Balaghi;Food Biophysics,2010
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