Journal Article

·2016

Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)

Mustafa Tahsin Yılmaz YTU , Gözde Kutlu YTU , Eray Tulukçu , Ömer Said Toker YTU , Osman Sağdıç YTU , Safa Karaman

LWT

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Thixotropy Rheology Materials science Shear rate Shear thinning Composite material

Subject Areas

Polysaccharides Composition and Applications ·Food Science ·Life Sciences
Polysaccharides and Plant Cell Walls ·Plant Science ·Life Sciences
Proteins in Food Systems ·Food Science ·Life Sciences

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