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Alyssum homolocarpum seed gum: Dilute solution and some physicochemical properties

M A Hesarinejad1, Seyed M A Razavi1, A Koocheki1

  • 1Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Khorasan, Iran.

International Journal of Biological Macromolecules
|August 17, 2015
PubMed

Keywords:
FTIRHydrocolloidMolecular characteristicsSugar compositionViscosity

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