The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature

Food Hydrocolloids

Volumn 21, Issue 2, 2007, Pages 198-202

  Razavi, Seyed M A ^a   Habibi Najafi, Mohammad B ^a   Alaee, Zahra ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Date syrup; Guar; Rheology; Sesame paste; Starch; Xanthan

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; SESAMUM INDICUM;

EID: 33750481516     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.03.008     Document Type: Article

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