PubAg

Main content area

Rheological characteristics of some food hydrocolloids processed with gamma irradiation

Author:
Dogan, M., Kayacier, A., Ic, E.
Source:
Food hydrocolloids 2007 v.21 no.3 pp. 392-396
ISSN:
0268-005X
Subject:
food additives, hydrocolloids, guar gum, pectins, food preservation, food irradiation, gamma radiation, product quality, viscosity, consistency, texture, rheology, dosage
Agid:
2901269