Investigation of rheological behavior of Marshmallow seed (Althaea officinalis) mucilage under different temperature, concentration, and shear rate conditions

Subject Areas :

Shima Moazzezi ¹ , Amir Hossein Elhamirad ² , Leila Nateghi ³ , Mohammad Hossein Haddad Khodaparast ⁴ , Fatemeh Zarei ⁵

1 - Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 - Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3 - Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
4 - Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
5 - Food and Drug Administration, Tehran, Iran

Received: 2021-09-19 Accepted : 2022-01-19 Published : 2022-03-01

Keywords:

References:

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