FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (4): 12-15.
Previous Articles Next Articles
ZHAO Shi-Kuang, CHENG Ju-Hua, ZHANG Yu-Cang, CUI Li, ZHANG Feng-Guang, HE Zhong-Lin
Online:
Published:
Abstract: The main specific proprerties of Xanthan gum were discussed and the viscosity of several compoud xanthan gums were also investigated. Theirs variable laws were found. On the based, theirs suspension ability of phosphatide ball suspension beverages was exprimented. As a result, the prescriptions in this way were referential.
Key words: Xanthan gum Viscosity Suspension beverage
ZHAO Shi-Kuang, CHENG Ju-Hua, ZHANG Yu-Cang, CUI Li, ZHANG Feng-Guang, HE Zhong-Lin. [J]. FOOD SCIENCE, 1998, 19(4): 12-15.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/
https://www.spkx.net.cn/EN/Y1998/V19/I4/12