The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum

International Journal of Food Science and Technology

Volumn 48, Issue 12, 2013, Pages 2506-2513

  Behrouzian, Fataneh ^a   Razavi, Seyed M A ^a   Karazhiyan, Hojjat ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Additives; Galactomannan; Hydrocolloid; Modelling; Rheology; Viscosity

Indexed keywords

APPARENT VISCOSITY; CONSISTENCY COEFFICIENT; FLOW BEHAVIOUR INDEX; GALACTOMANNANS; HERSCHEL-BULKLEY MODEL; HYDROCOLLOID; RHEOLOGICAL MODELS; RHEOLOGICAL PROPERTY;

ADDITIVES; MODELS; RHEOLOGY; SALTS; SUGARS; VISCOSITY; YIELD STRESS;

PH EFFECTS;

LEPIDIUM SATIVUM;

EID: 84886304234     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12242     Document Type: Article

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