Rheological Properties of Xanthan/Guar Gum Solutions
碩士 === 南台科技大學 === 化學工程與材枓工程系 === 95 === Xanthan (XG) and Guar gum (GG) are widely used polysaccharides in food industry. Mixing of XG and galactomannan with low galactose content (for example, LBG) leads to an enhancement in rheological properties and the formation of gels due to the interaction be...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/01409630839020530800 |