Rheological Characterization of Isabgol Husk, Gum Katira Hydrocolloids, and Their Blends
The rheological parameters of Isabgol husk, gum katira, and their blends were determined in different media such as distilled water, 0.1 N HCl, and phosphate buffer (pH 7.4). The blend properties of Isabgol husk and gum katira were measured for four different percentage compositions in order to unde...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2014-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2014/506591 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|