A rheological study of chicory and agave tequilana fructans for use in foods

Published 2019 View Full Article

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Title
A rheological study of chicory and agave tequilana fructans for use in foods
Authors
Keywords
Agave fructans, Biopolymers, Concentration, Physical properties, Viscosity
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-05-09
DOI
10.1016/j.lwt.2019.05.035

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