Influence of different substitution levels of Lallemantia royleana seed gum on textural characteristics of selected hydrocolloids

Electronic Journal of Environmental, Agricultural and Food Chemistry

Volumn 10, Issue 9, 2011, Pages 2826-2837

  Razavi, Seyed M A ^a   Mohammadi Moghaddam, T ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Gel; Hydrocolloid; Large deformation; Rheology

Indexed keywords

EID: 82455188294     PISSN: None     EISSN: 15794377     Source Type: Journal    
DOI: None     Document Type: Article

References (43)

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