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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: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

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

Volume: 40

Parent Publication: Food hydrocolloids

Issue: 100

ISSN: 0268-005X