RHEOLOGICAL CHARACTERISTICS OF SELECTED FOOD GUM MIXTURES IN SOLUTION2
- 1 March 1986
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 17 (1) , 61-70
- https://doi.org/10.1111/j.1745-4603.1986.tb00714.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- RHEOLOGICAL PROPERTIES OF HYDROCOLLOIDSJournal of Food Science, 1973