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