Dynamic mechanical spectra of salep and casein mixtures
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-019-03586-z/fulltext.html
Reference32 articles.
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2. Ayar A, Sert D, Akbulut M (2009) Effect of salep as a hydrocolloid on storage stability of İncir Uyutması dessert. Food Hydrocol 23:62–71
3. Bourne MC (2002) Physics and texture. In: Bourne M (ed) Food texture and viscosity: concept and measurement, vol 3. Academic Press, Harcourt Place, London, pp 59–106
4. Bourriot S, Garnier C, Doublier JL (1999) Phase separation, rheology, and microstructure of micellar casein-guar gum mixtures. Food Hydrocol 13:43–49
5. De Kruif CG, Tuinier R (2001) Polysaccharide protein interactions. Food Hydrocol 15(4–6):555–563
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1. Salep Glucomannan: Properties and Applications;Polysaccharides;2021-05-17
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