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., Tarakçı Z.

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

  • 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

Özet

Purpose