A comparative study on the emulsifying and foaming aspects of Gleditsia caspica galactomannan (as a new source of hydrocolloid), fenugreek galactomannan and xanthan gum mixtures

AuthorsRasoul Niknam, Mohammad Mousavi, Hossein Kiani
JournalJournal of Food Processing and Preservation
Paper TypeOriginal Research
Published At2022-10-1
Journal GradeISI
Journal TypeTypographic
Journal CountryUnited Kingdom

Abstract