Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch

  1. Dolz, M.
  2. Hernández, M.J.
  3. Delegido, J.
  4. Alfaro, M.C.
  5. Muñoz, J.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 2007

Volumen: 81

Número: 1

Pages: 179-186

Type: Article

DOI: 10.1016/J.JFOODENG.2006.10.020 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus