Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread

Author： Mofid Vahid Mousavi Mohammad Emam-Djomeh Zahra Razavi Seyed Hadi Gharibzahedi Seyed Mohammad Taghi Jahanbakhsh Farid

Publisher： Taylor & Francis Ltd

ISSN： 0193-2691

Source： Journal of Dispersion Science and Technology, Vol.35, Iss.8, 2014-08, pp. : 1106-1113

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