Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener.
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DOI: 10.1111/jtxs.12268
Abstract: The objectives of this study were to develop and compare sensory characteristics of beverages and soups thickened with different concentrations of a xanthan gum-based thickener, and to examine, using rheological measurement, whether the viscosity of… read more here.
Keywords: viscosity; based thickener; xanthan gum; thickened liquids ... See more keywords