Thixotropic behavior of salad dressings stabilized with modified starch, pectin, and gellan gum. Influence of temperature

  1. Hernández, M.J.
  2. Dolz, J.
  3. Delegido, J.
  4. Cabeza, C.
  5. Dolz, M.
Journal:
Journal of Dispersion Science and Technology

ISSN: 0193-2691,  1532-2351

Year of publication: 2008

Volume: 29

Issue: 2

Pages: 213-219

Type: Article

DOI: 10.1080/01932690701707191 GOOGLE SCHOLAR
Data source: Scopus