Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana

Anıl M., DURMUŞ Y., TARAKÇI Z.

NUTRITION & FOOD SCIENCE, vol.51, no.1, pp.137-150, 2021 (ESCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 51 Issue: 1
  • Publication Date: 2021
  • Doi Number: 10.1108/nfs-03-2020-0082
  • Journal Name: NUTRITION & FOOD SCIENCE
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Communication Abstracts, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.137-150
  • Keywords: Guar gum, Celiac disease, Tarhana, Corn flour, Hydrocolloid, Locust bean gum, Xanthan gum, FUNCTIONAL-PROPERTIES, YOGURT, COLOR, FOOD
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

Purpose