Optimization of Lentil-Supplemented Salad Dressings as Affected by Type and L…

Background: Studies on the nutritional and health benefits of pulses have stimulated interest in using whole pulses and pulse fractions in novel value-added food products. In this study the effects of using different types and concentrations of gums (including xanthan gum [XG], mixtures of XG and gum arabic [GA], XG and propylene glycol alginate [PGA], XG and pectin [PE], and XG and guar gum [G…