Rheological properties of rice–locust bean gum gels from different rice varieties - Concepedia

Concepedia

Publication | Open Access

Rheological properties of rice–locust bean gum gels from different rice varieties

DOI Full Paper Access

37

Citations

30

References

2012

Year

María Jimena Correa, Cristina Ferrero, Cecilia Puppo, Carla Brites

Food Hydrocolloids

Food ChemistryBiopolymer GelFood PhysicFood BiophysicsRheological PropertiesRheological PropertyRheologyDifferent Rice VarietiesFood Structure

References

	Year	Citations

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