Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum

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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...

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Bibliographic Details
Main Authors:	Wang, T., Zhang, M., Fang, Zhongxiang, Liu, Y., Gao, Z.
Format:	Journal Article
Published:	2016
Online Access:	http://hdl.handle.net/20.500.11937/49939

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