Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum.

Sarraf, Mozhdeh; Naji-Tabasi, Sara; Beig-Babaei, Adel

Sarraf, Mozhdeh; Naji-Tabasi, Sara; Beig-Babaei, Adel.

Afiliación

Sarraf M; Department of Food Chemistry Research Institute of Food Science and Technology Mashhad Iran.
Naji-Tabasi S; Department of Food Nanotechnology Research Institute of Food Science and Technology Mashhad Iran.
Beig-Babaei A; Department of Food Chemistry Research Institute of Food Science and Technology Mashhad Iran.

Food Sci Nutr ; 9(12): 6728-6736, 2021 Dec.

Article en En | MEDLINE | ID: mdl-34925802

Palabras clave

hydrocolloid; ionic strength; rheological behavior; turbidity

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2021 Tipo del documento: Article