Rheological properties of xanthan gum-gelatine spray-dried mixtures. Application in a custard-like formulation

European Food Research and Technology

Volumn 212, Issue 2, 2001, Pages 208-212

  Salvador, Ana ^a   Sanz, Teresa ^a   Fiszman, Susana M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Coprocessed; Rheological properties; Spray drying; Xanthan gum

Indexed keywords

EID: 0005547970     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000233     Document Type: Article

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