Open AccessSyneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.)
Author(s) -
Francisco Mora Barandiarán,
Gabriela Barraza Jáuregui,
Jesús Obregón Domínguez
Publication year - 2013
Publication title -
scientia agropecuaria
Language(s) - English
Resource type - Journals
eISSN - 2306-6741
pISSN - 2077-9917
DOI - 10.17268/sci.agropecu.2013.03.02
Subject(s) - syneresis , rheology , guar gum , xanthan gum , food science , rheometer , consistency index , apparent viscosity , sensory analysis , chemistry , mathematics , materials science , composite material
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