Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce - Concepedia

Concepedia

Publication | Closed Access

Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce

211

Citations

21

References

2003

Year

Ioanna Mandala, T.P Savvas, Athanasios E. Kostaropoulos

Journal of Food Engineering

Food ChemistryRheologyWhite Model-sauceFood ProcessingFood StructureFood TechnologyHealth Sciences

References

	Year	Citations

Page 1