Influence of temperature, pH and salts on rheological properties of bitter almond gum

Food Science and Technology (Brazil)

Volumn 37, Issue 3, 2017, Pages 437-443

  Hosseini, Ebrahim ^a   Mozafari, Hamid Reza ^b   Hojjatoleslamy, Mohammad ^b   Rousta, Esmat ^a  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Apparent viscosity; Bitter almond gum; Gum exudate; Rheological parameters

Indexed keywords

EID: 85029934231     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457x.18116     Document Type: Article

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