Work

The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach

Year: 2012

Type: article

Source: Food and Bioprocess Technology

DOI: 10.1007/s11947-012-0787-8

Authors: Omer Said Toker, Mahmut Dogan, Erdal Canıyılmaz, Nevruz Berna Ersöz, Yahya Kaya

Institution: Erciyes University

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2006347773

FWCI: 3.763

Cites: 65

Cited by: 67

Related to: 10