The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum
Version of Record online: 7 AUG 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 12, pages 2506–2513, December 2013
How to Cite
Behrouzian, F., Razavi, S. M. A. and Karazhiyan, H. (2013), The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum. International Journal of Food Science & Technology, 48: 2506–2513. doi: 10.1111/ijfs.12242
- Issue online: 24 OCT 2013
- Version of Record online: 7 AUG 2013
- Manuscript Accepted: 8 JUN 2013
- Manuscript Received: 14 JAN 2013
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