Effect of basil seed gum and κ ‐carrageenan on the rheological, textural, and structural properties of whipped cream
Author:
Affiliation:
1. Department of Food Science and Technology, Collage of Agriculture and Food Science Ayattolah Amoli Branch, Islamic Azad University Amol Iran
2. Department of Food Processing Research Institute of Food Sciecne and Technology (RIFST) Mashhad Iran
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11237
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4. Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions
5. Effect of xanthan gum on the physical properties and textural characteristics of whipped cream
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