Textural and Rheological Properties of Sliceable Ketchup
This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (<i>p</i> < 0.05) o...
Gardado en:
| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2023-03-01
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| Series: | Gels |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2310-2861/9/3/222 |
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