RHEOLOGICAL PROPERTIES OF SYRUPS CONTAINING GUMS

被引：10

作者：

COLLINS, JL ^{[1
]}

DINCER, B ^{[1
]}

机构：

[1] UNIV TENNESSEE,DEPT FOOD TECHNOL & SCI,KNOXVILLE,TN 37901

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb01463.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：489 / 492

页数：4

共 9 条

[1]

[Anonymous], SODIUM CARBOXYMETHYL

[2]

CARLSON WA, 1965, FOOD TECHNOL-CHICAGO, V19, P954

[3]

DINCER B, 1972, THESIS U TENNESSEE

[4]

FARKAS E, 1967, FOOD TECHNOL-CHICAGO, V21, P535

[5]

Ganz A. J., 1969, Food Product Development, V3, P65

[6]

Glicksman M., 1969, GUM TECHNOLOGY

[7]

GLICKSMAN MARTIN, 1963, ADVAN FOOD RES, V12, P283

[8]

ROCKS JK, 1971, FOOD TECHNOL-CHICAGO, V25, P476

[9] OBJECTIVE CHARACTERIZATION OF MOUTHFEEL OF GUM SOLUTIONS [J].

SZCZESNIAK, AS ;

FARKAS, E .