Article ID Journal Published Year Pages File Type
6988461 Food Hydrocolloids 2014 6 Pages PDF
Abstract
A typical triple Tanglertpaibul-Rao (■), Higiro 1 (♦) & Higiro 2 (▴) plots of CSG in deionized water (25 °C).
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars
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