Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends
سال
: 2017شناسه الکترونیک: 10.1016/j.foodhyd.2017.10.007
کالکشن
:
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آمار بازدید
Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends
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| contributor author | Seyed M.A. Razavi | |
| contributor author | Ali Alghooneh | |
| contributor author | Fataneh Behrouzian | |
| date accessioned | 2020-03-15T18:54:37Z | |
| date available | 2020-03-15T18:54:37Z | |
| date issued | 2017 | |
| identifier other | ebPT0WPACOOzFrV3xOOyfyOzP0AHMH7opb6sP2HInUSUb13on2.pdf | |
| identifier uri | http://libsearch.um.ac.ir:80/fum/handle/fum/2032514 | |
| format | general | |
| language | English | |
| title | Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 14032168 | |
| identifier doi | 10.1016/j.foodhyd.2017.10.007 | |
| journal title | Food Hydrocolloids | |
| coverage | Academic | |
| filesize | 692824 | |
| citations | 3 |