Effects of different sugars on the rheological properties of galactomannan solutions
碩士 === 國立臺灣大學 === 食品科技研究所 === 91 === Abstract The effects of sucrose, trehalose and maltose on the rheological properties of locust bean gum (LBG) and guar gum (GG) solutions at dilute and semi-dilute states were investigated, using a capillary viscometer and a rheometer with flow or smal...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/91928416124443596507 |