Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends
Amir Pourfarzad, Alireza Yousefi, Komla Ako
Topics & Concepts
StarchFourier transform infrared spectroscopyThixotropyRheologyMaterials scienceParticle sizeViscoelasticityDynamic mechanical analysisLocust bean gumChemistryChemical engineeringFood scienceComposite materialPolymerEngineeringXanthan gumPhysical chemistryPolysaccharides Composition and ApplicationsFood composition and propertiesPolysaccharides and Plant Cell Walls