| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6403041 | LWT - Food Science and Technology | 2013 | 8 Pages |
Abstract
⺠The polyols raised the apparent viscosity of the solutions with 0.1 and 0.5% guar. ⺠The Newtonian plateau was detected in the guar/polyol systems. ⺠The viscoelastic behavior of gum was strongly influenced by polyol concentration. ⺠Guar 0.5% with polyol systems were not influenced by the freezing process.
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Authors
Poliana Moser, Marinonio Lopes Cornelio, Vânia Regina Nicoletti Telis,