A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum

✍ Scribed by Abson, Rachael; Gaddipati, Sanyasi R.; Hort, Joanne; Mitchell, John R.; Wolf, Bettina; Hill, Sandra E.

• Book ID: 120429935
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 802 KB
• Volume: 35
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2013.04.018