Impact of drying methods on textural/rheological attributes of insoluble fraction of Persian gum
Persian gum from the almond tree that produces sticky and viscous solutions. Insoluble fraction of Persian gum (IFPG) solutions were recovered and dried by different methods including freeze drying and oven drying at two temperatures, 45 °C to 65 °C. The influence of these drying methods on the text...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23003003 |