Effect of Ultrasonic Waves on Structural, Functional and Rheological Properties of Locust Bean Gum
Introduction Hydrocolloid is a term refers to all polysaccharides extracted from plants, seeds, and microbial sources that regardless of their biological and nutritional role has various functional properties in food products such as concentration and gel production of aqueous solutions, stabilizat...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Ferdowsi University of Mashhad
2023-06-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_42312_3165a4463308093763cd149a87b32cdf.pdf |