Loading...
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...
Na minha lista:
| Udgivet i: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Singapore
2019
|
| Fag: | |
| Online adgang: | 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 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|