Sensory and rheological properties of a flaxseed gum-fortified dairy beverage

Gums and Stabilisers for the Food Industry 14

Volumn , Issue , 2008, Pages 203-208

  Goff, H D ^a   Muller, A E ^a,b   Capel, F ^a   Findlay, C J ^c   Cui, W S ^d  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY OF HOHENHEIM   (Germany)

^c Compusense Inc ^*  (Canada)

^d AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77955803718     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (6)

1. W.S. Cui, G. Mazza, and C.G. Biliaderis, Journal of Agricultural and Food Chemistry, 1994, 42, 1891.
2. F. Capel, S.W. Cui, M. Corredig and H.D. Goff, Food Hydrocolloids, submitted.
3. C.J. Findlay, J.C. Castura, and I. Lesschaeve, Food Quality & Preference, 2007, 18, 321.
4. C.J. Findlay, L.M. Moore, A.E. Mueller and H.D. Goff, Food Quality and Preference, submitted.
5. A. Tarregaand E. Costell, Journal of Food Engineering, 2007, 78, 655.
6. T. Van Vliet, Food Quality and Preference, 2002, 13, 227.