Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum
Influence of a modified starch-gum thickening system on the rheological, textural and flavour properties of yellow mustard sauce was studied. The rheological measurements indicated that the sauces exhibited a weak gel-like, strong shear thinning behaviour. Dynamic viscoelasticity measurements showed...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Published: |
2016
|
| Online Access: | http://hdl.handle.net/20.500.11937/49939 |