The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach
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DOI: 10.1007/s11694-019-00045-3
Abstract: In this study, the dynamic rheological properties of the instant camel yogurt samples containing carboxyl methyl cellulose (CMC), konjac gum (KG) and sage seed gum (SSG) and their combinations were investigated in a model system,… read more here.
Keywords: camel; properties instant; instant camel; mixture design ... See more keywords