Open AccessRHEOLOGICAL, PASTING, THERMAL AND GEL PERMEATION CHROMATOGRAPHIC CHARACTERISTICS OF GUAR GUM ACID HYDROLYSATES
Publication year - 2022
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2022.14.3.6
Subject(s) - guar gum , rheology , gel permeation chromatography , chromatography , permeation , chemistry , hydrolysate , materials science , food science , composite material , organic chemistry , polymer , membrane , hydrolysis , biochemistry