The rheological properties of ketchup as a function of different hydrocolloids and temperature

International Journal of Food Science and Technology

Volumn 44, Issue 3, 2009, Pages 596-602

  Koocheki, Arash ^a   Ghandi, Amir ^b   Razavi, Seyed M A ^a   Mortazavi, Seyed Ali ^a   Vasiljevic, Todor ^c  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b UNIVERSITY OF BALLARAT   (Australia)

^c VICTORIA UNIVERSITY   (Australia)

Author keywords

Ketchup; Polysaccharides; Rheology; Temperature

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 59549087383     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01868.x     Document Type: Article

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