Textural and Rheological Properties of Sliceable Ketchup
This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (<i>p</i&g...
Main Authors: | Nadia Shokraneh, Mazdak Alimi, Seyed-Ahmad Shahidi, Maryam Mizani, M. Bameni Moghadam, Ali Rafe |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-03-01
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Series: | Gels |
Subjects: | |
Online Access: | https://www.mdpi.com/2310-2861/9/3/222 |
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