Künye "Arda, E., Kara, S., & Pekcan, M. Ö. (2009). Synergistic effect of the locust bean gum on the thermal phase transitions of [kappa]-carrageenan gels. Food Hydrocolloids, 23(2), 451-459. doi:10.1016/j.foodhyd.2008.02.010" FEF - Makale Koleksiyonu | Fizik Bölümü / Department of Physics için listeleme
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Synergistic effect of the locust bean gum on the thermal phase transitions of kappa-carrageenan gels
(Elsevier Sci Ltd, 2009-03)Synergism between K-carrageenan and locust bean gum (LBG) was studied using the photon transmission technique. Synergistic effects in these polymeric mixtures strongly affected the physical properties of the gel structure. ...