Ontology highlight
ABSTRACT:
SUBMITTER: Karaman S
PROVIDER: S-EPMC6423214 | biostudies-literature | 2019 Mar
REPOSITORIES: biostudies-literature
Journal of food science and technology 20190207 3
In this study, a glucomannan based salep and casein were mixed in a solution at different concentrations (0-0.75% salep and 0-3.0% casein) according to the central composite rotatable design and their color, steady shear and dynamic shear rheological properties were characterized. All studied parameters were affected by the salep and casein levels significantly. Salep increased the apparent viscosity, consistency coefficient, storage modulus and complex modulus of the solution compared to casein ...[more]