Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum
Published 2016 View Full Article
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Title
Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum
Authors
Keywords
Yellow mustard sauce, Modified starch, Xanthan gum, Guar gum, Physicochemical properties, Sensory properties
Journal
Food and Bioprocess Technology
Volume 9, Issue 5, Pages 849-858
Publisher
Springer Nature
Online
2016-01-19
DOI
10.1007/s11947-016-1673-6
References
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