Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate

Published 2013 View Full Article

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Title
Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 35, Issue -, Pages 583-589
Publisher
Elsevier BV
Online
2013-07-30
DOI
10.1016/j.foodhyd.2013.07.017

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