Rheological properties of gelatin, carrageenan and locust bean gum mixtures
This thesis reports data on blends of carrageenan (0.3%w/w) and locust bean gum (0.3%w/w) in the presence of biopolymers, particularly gelatin of varying concentration. Particular attention is given to their behaviour on autoclaving since this is relevant to one of the most important applications of...
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University of Nottingham
2004
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.431217 |