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Rheological Characteristics of Arabic Gum in Combination With Guar and Xanthan Gum Using Response Surface Methodology: Effect of Temperature and Concentration.

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  • المؤلفون: Ahmed, Jasim1 (AUTHOR) ; Ramaswamy, H. S.2 (AUTHOR); Ngadi, M. O.2 (AUTHOR)
  • المصدر:
    International Journal of Food Properties. Jul2005, Vol. 8 Issue 2, p179-192. 14p. 5 Charts, 10 Graphs.