Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum
Tao Wang, Min Zhang, Zhongxiang Fang, Yaping Liu, Zhongxue Gao
Food and Bioprocess Technology | SPRINGER | Published : 2016
Awarded by Jiangsu Province (China)
We acknowledge the financial support by Jiangsu Province (China) "Collaborative Innovation Center for Food Safety and Quality Control" Industry Development Program, Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051) which has enabled us to carry out this study.