Characterization of gum ghatti (Anogeissus latifolia): A structural and rheological approach

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Kaur, Lovedeep ^a   Singh, Jaspreet ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Anogeissus latifolia; Gatifolia; Gum ghatti; HPSEC MALLS; Rheology

Indexed keywords

EMULSIFYING AGENT; GUM GHATTI; PLANT GUM; POLYSACCHARIDE; WATER;

ALGORITHM; ARTICLE; CHEMISTRY; ELASTICITY; FLOW KINETICS; FOOD HANDLING; MOLECULAR WEIGHT; PROTEIN INTAKE; SHEAR STRENGTH; VISCOSITY;

ALGORITHMS; DIETARY PROTEINS; ELASTICITY; EMULSIFYING AGENTS; FOOD TECHNOLOGY; MOLECULAR WEIGHT; PLANT GUMS; POLYSACCHARIDES; RHEOLOGY; SHEAR STRENGTH; VISCOSITY; WATER;

ANOGEISSUS LATIFOLIA;

EID: 70350141307     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01244.x     Document Type: Article

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