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A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum. (2014)

First Author: Abson R

Attributed to: Development of Physically Modified Hydrocolloids and Starches for Enhanced Salt Perception funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2013.04.018

PubMed Identifier: 24591753

Publication URI: http://europepmc.org/abstract/MED/24591753

Type: Journal Article/Review

Volume: 35

Parent Publication: Food hydrocolloids

Issue: 100

ISSN: 0268-005X