Rheological, Textural, and Sensorial Characterization of Walnut Butter
The rheological properties of six formulated walnut semi-solid pastes with 0.5, 1.5, and 2.0% <i>w</i>/<i>w</i> xanthan gum, maple syrup, and Jerusalem artichoke powder were characterized using the Mars 40 rheometer (Thermo Haake, Karlsruhe, Germany). The butter samples’ text...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/12/21/10976 |