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Determination of relationship between sensory viscosity rating and instrumental flow behaviour of soluble dietary fibers
The shear-thinning low, medium and high-viscosity fiber preparations (0.15–1.05 % psyllium husk, 0.07–0.6 % guar gum, 0.15–1.20 % gum tragacanth, 0.1–0.8 % gum karaya, 0.15–1.05 % high-viscosity Carboxy Methyl Cellulose and 0.1–0.7 % xanthan gum) showed that the consistency coefficient (k) was a fun...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4926926/ https://ncbi.nlm.nih.gov/pubmed/27413236 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2193-0 |
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