Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (Tamarindus indica L.) Polymer

The rheological properties of tamarind seed polymer are characterized for its possible commercialization in the food and pharmaceutical industry. Seed polymer was extracted using water as a solvent and ethyl alcohol as a precipitating agent. The temperature’s effect on the rheological behavior of th...

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Bibliografski detalji
Izdano u:Polymers (Basel)
Glavni autori: Malviya, Rishabha, Jha, Sheetal, Fuloria, Neeraj Kumar, Subramaniyan, Vetriselvan, Chakravarthi, Srikumar, Sathasivam, Kathiresan, Kumari, Usha, Meenakshi, Dhanalekshmi Unnikrishnan, Porwal, Omji, Sharma, Akanksha, Kumar, Darnal Hari, Fuloria, Shivkanya
Format: Artigo
Jezik:Inglês
Izdano: MDPI 2021
Teme:
Communication
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7923174/
https://ncbi.nlm.nih.gov/pubmed/33670569
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/polym13040610
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