The rheological properties of ketchup as a function of different hydrocolloids and temperature
Version of Record online: 4 FEB 2009
© 2009 The Authors. Journal compilation © 2009 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 44, Issue 3, pages 596–602, March 2009
How to Cite
Koocheki, A., Ghandi, A., Razavi, S. M. A., Mortazavi, S. A. and Vasiljevic, T. (2009), The rheological properties of ketchup as a function of different hydrocolloids and temperature. International Journal of Food Science & Technology, 44: 596–602. doi: 10.1111/j.1365-2621.2008.01868.x
- Issue online: 4 FEB 2009
- Version of Record online: 4 FEB 2009
- (Received 13 April 2008; Accepted in revised form 30 September 2008)
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