EFFECT OF HEAT-TREATMENT ON THE FLOW PROPERTIES OF AQUEOUS GUAR GUM AND SODIUM CARBOXYMETHYLCELLULOSE (CMC) SOLUTIONS

被引：25

作者：

RAO, MA

WALTER, RH

COOLEY, HJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15374.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：896 / &

共 17 条

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[14]

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RAO, MA ;

LEE, CY ;

KATZ, J ;

COOLEY, HJ .

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[16] RHEOLOGY OF LIQUID FOODS - REVIEW [J].

RAO, MA .

JOURNAL OF TEXTURE STUDIES, 1977, 8 (02) :135-168

[17] FLOW PROPERTIES OF SELECTED FOOD GUMS [J].

RAO, MA ;

KENNY, JF .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1975, 8 (03) :142-148

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