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