1 results match your criteria: "Hydrocolloids Research Center of Pooyan[Affiliation]"
Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup.
J Texture Stud
April 2017
Hydrocolloids Research Center of Pooyan, Isfahan Science & Technology Town, Isfahan, Iran.
Unlabelled: The aim of this study was to evaluate the effect of Angum gum (AnG) alone and in combination with tragacanth gum (TG) on the stability, texture, sensory, and rheological properties of tomato ketchup. AnG, TG, and Angum gum and tragacanth gum mixture (AnGT; 1:1 ratio) were added at levels of 0.5, 1, and 1.
View Article and Find Full Text PDF