Effect of Maltodextrin and Gum Arabic Concentration on the Rheological Behavior of Sapote (Calocarpum sapota Merr) Pulp

Autor:	Ricardo D. Andrade, Everaldo J. Montes-Montes, Oscar J. Mendoza-Palencia, Omar A. Perez-Sierra, Ramiro Torres-Gallo, Fabián A. Ortega-Quintana
Rok vydání:	2018
Předmět:	food.ingredient Pulp (paper) General Chemistry engineering.material Maltodextrin Industrial and Manufacturing Engineering chemistry.chemical_compound food Rheology chemistry engineering Gum arabic Food science Food Science
Zdroj:	Advance Journal of Food Science and Technology. 16:138-141
ISSN:	2042-4876 2042-4868
DOI:	10.19026/ajfst.16.5946
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::36b9c4d90caf4c3fcc5f5bd01f1a45c4 https://doi.org/10.19026/ajfst.16.5946 Zobrazit plný text záznamu