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Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends

contributor authorSeyed M.A. Razavi
contributor authorAli Alghooneh
contributor authorFataneh Behrouzian
date accessioned2020-03-15T18:54:37Z
date available2020-03-15T18:54:37Z
date issued2017
identifier otherebPT0WPACOOzFrV3xOOyfyOzP0AHMH7opb6sP2HInUSUb13on2.pdf
identifier urihttp://libsearch.um.ac.ir:80/fum/handle/fum/2032514?locale-attribute=fa&show=full
formatgeneral
languageEnglish
titleThermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid14032168
identifier doi10.1016/j.foodhyd.2017.10.007
journal titleFood Hydrocolloids
coverageAcademic
filesize692824
citations3


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