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

NUTRITION & FOOD SCIENCE, cilt.51, sa.1, ss.137-150, 2021 (ESCI, Scopus)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 51 Sayı: 1
Basım Tarihi: 2021
Doi Numarası: 10.1108/nfs-03-2020-0082
Dergi Adı: NUTRITION & FOOD SCIENCE
Derginin Tarandığı İndeksler: 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
Sayfa Sayıları: ss.137-150
Anahtar Kelimeler: Guar gum, Celiac disease, Tarhana, Corn flour, Hydrocolloid, Locust bean gum, Xanthan gum, FUNCTIONAL-PROPERTIES, YOGURT, COLOR, FOOD
Ondokuz Mayıs Üniversitesi Adresli: Evet

Purpose