Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.)
The effect of the concentration of three hydrocolloids: CMC, guar gum and xanthan gum on the syneresis, rheological features and sensory consistency of the artichoke sauce (Cynara scolymus L.) Imperial Star variety was studied. The syneresis was determined by the water loss by centrifugation, the rh...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2013-09-01
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| Series: | Scientia Agropecuaria |
| Subjects: | |
| Online Access: | http://www.revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/329 |