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Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips |
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| Authors: | Bushra Safdar Zhihua Pang Xinqi Liu Mushtaque Ahmad Jatoi Muhammad Tayyab Rashid |
| Affiliation: | 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China;2. Department of Botany, Shah Abdul Latif University, Khairpur, Sindh, Pakistan;3. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China |
| Abstract: | |
| Keywords: | concentration flaxseed gum rheology temperature tribology |
