Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum

Published 2019 View Full Article

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Title
Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum
Authors
Keywords
Tamarind gum, Purification, Physicochemical properties, Rheological behavior, Emulsion stability
Journal
FOOD HYDROCOLLOIDS
Volume 93, Issue -, Pages 402-412
Publisher
Elsevier BV
Online
2019-02-28
DOI
10.1016/j.foodhyd.2019.02.046

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