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Shear rheology and filament stretching behaviour of xanthan gum and carboxymethyl cellulose solution in presence of saliva (2014)

First Author: Choi H

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.2014.01.029

PubMed Identifier: 25284950

Publication URI: http://europepmc.org/abstract/MED/25284950

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids

ISSN: 0268-005X