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.
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| Title: | 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. |
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| Authors: | Kutlu, Gozde1, gozcelk@gmail.com, Baslar, Mehmet2, Yilmaz, Mustafa Tahsin3, Karaman, Safa4, Vardar, Umay‐Sevgi5, Poyraz‐Yildirim, Ecem5, Sagdic, Osman5 |
| Source: | Journal of Food Process Engineering; Jan2024, Vol. 47 Issue 1, p1-13, 13p |
| Database: | Applied Science & Technology Source |
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