Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum

J Ahmed, HS Ramaswamy - Food Hydrocolloids, 2004 - Elsevier
The individual and interactive effects of pressure (80–400 MPa) and concentration (0.25–
1.25%) of xanthan gum on rheological characteristics were studied by the application of the …
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Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum

J Ahmed, HS Ramaswamy - Food Hydrocolloids, 2004 - infona.pl
The individual and interactive effects of pressure (80–400 MPa) and concentration (0.25–
1.25%) of xanthan gum on rheological characteristics were studied by the application of the …
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[PDF][PDF] Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum

J Ahmed, HS Ramaswamy - Food Hydrocolloids, 2004 - academia.edu
The individual and interactive effects of pressure (80–400 MPa) and concentration (0.25–
1.25%) of xanthan gum on rheological characteristics were studied by the application of the …

[引用][C] Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum

J AHMED, HS RAMASWAMY - Food hydrocolloids, 2004 - pascal-francis.inist.fr
Effect of high-hydrostatic pressure and concentration on rheological characteristics of
xanthan gum CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic …

Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum.

JA Jasim Ahmed, HS Ramaswamy - 2004 - cabidigitallibrary.org
The individual and interactive effects of pressure (80-400 MPa) and concentration (0.25-
1.25%) of xanthan gum on rheological characteristics were studied by the application of the …

[引用][C] Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum

J AHMED, HS RAMASWAMY - Food hydrocolloids, 2004 - Elsevier