... using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten. Design/methodology/approach Hydrocolloids including guar gum, xanthan gum and locust bean gum were...

... the correct consistency of thickened fluids is difficult. This is due to fluctuations associated with temperature and type of fluids to be thickened. Rheological characterisation of commercially available xanthan gum-based thickener was performed under different conditions of temperature, pH and fat contents...