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Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends

Article ID Journal Published Year Pages File Type
4984058 Food Hydrocolloids 2017 10 Pages PDF
Keywords
GumThixotropyRheologyRecoverySynergy
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends
Authors
Ali Alghooneh, Seyed Mohammad Ali Razavi, Fataneh Behrouzian,
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Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
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