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Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures
The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100) were evaluated. The addition of sucrose significantly changed the flow behavior index (n), consis...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6811468/ https://ncbi.nlm.nih.gov/pubmed/31695947 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00582-z |
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