Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum

LWT

Volumn 53, Issue 1, 2013, Pages 29-36

  Moser, Poliana ^a   Cornelio, Marinonio Lopes ^a   Nicoletti Telis, Vânia Regina ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Apparent viscosity; Freezing; Polyols; Spectroscopy; Viscoelasticity

Indexed keywords

ALCOHOLS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FREEZING; MIXTURES; RHEOLOGY; SUGAR SUBSTITUTES; VISCOELASTICITY; VISCOSITY;

APPARENT VISCOSITY; FOOD INDUSTRIES; FREEZING; GUAR GUMS; MALTITOL; POLYOLS SYSTEM; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SPECTRAL CHARACTERISTICS; STEADY SHEAR;

POLYOLS;

CYAMOPSIS TETRAGONOLOBA;

EID: 84876725360     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.02.018     Document Type: Article

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