Open AccessEmulsifying and suspending properties of cashew gum
Author(s) -
Abdulrahman Abdulsamad,
PG Bhatia,
JE Ojile
Publication year - 2010
Publication title -
nigerian journal of pharmaceutical research
Language(s) - English
Resource type - Journals
eISSN - 2635-3555
pISSN - 0189-8434
DOI - 10.4314/njpr.v5i1.53556
Subject(s) - gum acacia , anacardium , emulsion , acacia , thickening , chemistry , food science , chromatography , botany , horticulture , biology , organic chemistry , polymer science