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- Sidhu, J.P.S.; Bawa, A.S.
- International journal of food properties 2002 v.5 no.1 pp. 1-11
- wheat flour; xanthan gum; dough; breadmaking quality; physicochemical properties; rheological properties; food storage; storage quality; food composition; food quality; firmness; pasting properties; chemical composition; dough development
- Gujral, H.S.; Sharma, A.; Singh, N.
- International journal of food properties 2002 v.5 no.1 pp. 179-191
- ketchup; food additives; hydrocolloids; guar gum; alginates; pectins; carboxymethylcellulose; xanthan gum; gums; consistency; flow; food storage; storage temperature; food quality; storage quality; thickeners; prediction; water holding capacity; sensory properties