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

Journal article

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

DOI: 10.1007/s11947-016-1673-6

University of Melbourne Researchers

Zhongxiang Fang Author Agriculture and Food

Grants

Awarded by Jiangsu Province (China)

Funding Acknowledgements

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.