Purified salep glucomannan synergistically interacted with xanthan gum: Rheological and textural studies on a novel pH-/thermo-sensitive hydrogel
Abstract
The gelation properties and gel structure of purified salep glucomannan (S) blended with xanthan (X) in different ratios (3:1, 1:1, and 1:3) and at various pH values (water, pH 5.5 and pH 4.0) were investigated. The results indicated that the gelation tem
URI
http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/9977https://doi.org/10.1016/j.foodhyd.2019.105463
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