Particle Size Distribution and Viscoelastic Behavior of French Dressing Containing Two Types of Commercial Waxy Maize Starches

Subject Areas : food microbiology

M Mizani ¹ , M. Yaghoti Moghaddam ² , M. Alimi ³ , M. Salehifar ⁴

1 - Associate Professor of the College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Scientific R & D Expert in Food Flavor and Stabilizers, Saziba Factory, Tehran, Iran
3 - Assistant Professor of the Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Mazandaran, Iran
4 - Assistant Professor of the Department of Food Science and Technology, Shahre Ghods Branch, Islamic Azad University, Tehran, Iran

Received: 2015-02-14 Accepted : 2015-03-29 Published : 2015-09-01

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