Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests. - Kutlu, Gozde; Baslar, Mehmet; Yilmaz, Mustafa Tahsin; Karaman, Safa; Vardar, Umay‐Sevgi; Poyraz‐Yildirim, Ecem; Sagdic, Osman (Journal of Food Process Engineering, 2024)