Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions
Nowadays, demands for hydrocolloids which improve the rheological properties of foods as well as retain their properties under the influence of food additives have increased. In this study, dilute solution properties were employed to understand the molecular and conformational properties of Alyssum...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2018-01-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Online Access: | https://ifstrj.um.ac.ir/article_36542_eba10d8ab3afe5be271620129bbe78f5.pdf |