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The rheological properties of ketchup as a function of different hydrocolloids and temperature

✍ Scribed by Arash Koocheki; Amir Ghandi; Seyed M. A. Razavi; Seyed Ali Mortazavi; Todor Vasiljevic

Book ID
108826994
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
197 KB
Volume
44
Category
Article
ISSN
0950-5423

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## Abstract The rheological properties of batters formulated using different combinations of wheat, corn, and rice flours with two types of hydrocolloids, namely methylcellulose (0.5%, 1% and 1.5%) or xanthan gum (0.2%), were studied. Control samples were formulated with combinations of flours with