Rheological properties of mustard mucilage isolated from raw and from processed mustard-Reference-Cited by-同舟云学术

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Rheological properties of mustard mucilage isolated from raw and from processed mustard

Published:1997 Issue:2 Volume:41 Page:96-100
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Gerhards Ch.,Walker F.

Publisher

Wiley

Subject

Food Science

Reference12 articles.

1. The nature and composition of the mucilage of the seed of white mustard (Brassica alba)

2. FUNCTIONAL CHARACTERISTICS OF MUSTARD MUCILAGE

3. Effect of temperature and electrolytes on the viscosity of aqueous dispersions of mustard seed (Sinapsis alba) mucilage

4. Chemical and physical properties of yellow mustard (Sinapis alba L.) mucilage

5. Viskoelastische und strukturviskose Eigenschaften von Tafelsenf / Viscoelastic and Shear Thinning Behavior of Processed Mustard

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimization of hydrolysis conditions for release of biopesticides from glucosinolates in Brassica juncea and Sinapis alba seed meal extracts;Industrial Crops and Products;2017-03

2. The rheological properties of the seed coat mucilage of Capsella bursa-pastoris L. Medik. (shepherd's purse);Biorheology;2013

3. Rheological properties of commercial mustards;Journal of Food Engineering;2004-06

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