Hydrocolloids in Forming Properties of Cocoa Syrups
نویسندگان
چکیده
منابع مشابه
Optimization of Cornstarch/xanthan Gum Content for Thickening of Cocoa Syrups
Blended cornstarch–xanthan gum systems were optimized for thickening of cocoa syrups. For this purpose the sensory (whole and partial), textural (force of penetration, adhesiveness and stringiness) and rheological properties (flow curves as well as viscosity/time and viscosity/temperature relationships) of cocoa syrups were studied. Flow curves were described by rheological model of Casson, whi...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2003
ISSN: 1094-2912,1532-2386
DOI: 10.1081/jfp-120017817