FAO AGRIS - International System for Agricultural Science and Technology

Role of initial apparent viscosity and moisture content on post irradiation rheological properties of guar gum

2009

Gupta, Sumit | Shah, Bhavini | Sanyal, Bhaskar | Variyar, Prasad S. | Sharma, Arun


Bibliographic information
Food hydrocolloids
Volume 23 Issue 7 Pagination 1785 - 1791 ISSN 0268-005X
Publisher
Elsevier Science
Other Subjects
Functional properties; Food processing quality; Food composition and quality; Hydration characteristics; Food processing (general)
Language
English
Note
Includes references
2019-12-06
Type
Journal Article; Text

2024-02-28
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