Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests.

Autor: Kutlu, Gozde1 (AUTHOR) gozcelk@gmail.com, Baslar, Mehmet2 (AUTHOR), Yilmaz, Mustafa Tahsin3 (AUTHOR), Karaman, Safa4 (AUTHOR), Vardar, Umay‐Sevgi5 (AUTHOR), Poyraz‐Yildirim, Ecem5 (AUTHOR), Sagdic, Osman5 (AUTHOR)
Zdroj: Journal of Food Process Engineering. Jan2024, Vol. 47 Issue 1, p1-13. 13p.
Databáze: Business Source Ultimate
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