Investigating the Effect of Different Concentrations of Organic Acids (Ascorbic, Citric, Malic, and Tartaric) on the Viscosity and Rheological Properties of Balangu Seed Gum
IntroductionBalangu seed gum (BSG) is a hydrocolloid extracted from the seeds of Lallemantia royleana L.. This gum works as thickener and stablilizer in food products. This gum had high performance compared to some commercially available food grade gums. When this gum is mixed with water, it becomes...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2025-05-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_46648_324c260f2ff7a258929defde74b1f27c.pdf |
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