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Comparative studies of xanthan, guar and tragacanth gums on stability and rheological properties of fresh and stored ketchup
Omidbakhsh amiri, Elahe, Nayebzadeh, Kooshan, Mohammadifar, Mohammad AminVolume:
52
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-015-1837-9
Date:
November, 2015
File:
PDF, 434 KB
english, 2015