Dynamic rheological properties of Lepidium perfoliatum seed...

Food Hydrocolloids 2014 / 03 Vol. 35

Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate

Hesarinejad, Mohammad Ali, Koocheki, Arash, Razavi, Seyed Mohammad Ali
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Volume:
35
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2013.07.017
Date:
March, 2014
File:
PDF, 462 KB
english, 2014
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