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Journal of Food Science

Volumn 60, Issue 3, 1995, Pages 528-531

Rheological Properties of Solutions and Emulsions Stabilized with Xanthan Gum and Propylene Glycol Alginate

(4) PETTITT, DAVID J a WAYNE, JO ELLEN B b NANTZ, JODY J RENNER a SHOEMAKER, CHARLES F a

a ARCHER DANIELS MIDLAND COMPANY (United States)

b UNIVERSITY OF CALIFORNIA (United States)

Author keywords

alginate; propylene glycol; rheology; viscosity; xanthan gum

Indexed keywords

EID: 0041108842 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1995.tb09819.x Document Type: Article

Times cited : (30)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.