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Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum
Hydrocolloids are macromolecular carbohydrates that are added to many foodstuffs to achieve the appropriate rheological and textural properties and to prevent synersis or to increase the viscosity and stability of foodstuffs. In this study the effect of different thermal treatments (25, 50, 75, 100...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554639/ https://ncbi.nlm.nih.gov/pubmed/26345008 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1679-x |
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