Textural and Rheological Properties of Sliceable Ketchup

This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on vi...

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Detalles Bibliográficos
Autores principales: Shokraneh, Nadia, Alimi, Mazdak, Shahidi, Seyed-Ahmad, Mizani, Maryam, Bameni Moghadam, M., Rafe, Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048648/
https://www.ncbi.nlm.nih.gov/pubmed/36975671
http://dx.doi.org/10.3390/gels9030222

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048648/
https://www.ncbi.nlm.nih.gov/pubmed/36975671
http://dx.doi.org/10.3390/gels9030222

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