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THE EFFECT OF PH AND CALCIUM SALT SIMULTANEOUS CHANGES ON RHEOLOGICAL BEHAVIOR OF XANTHAN- GELLAN GUM BLENDS
THE EFFECT OF PH AND CALCIUM SALT SIMULTANEOUS CHANGES ON RHEOLOGICAL BEHAVIOR OF XANTHAN- GELLAN GUM BLENDS
2012
S Hemmatzadeh Dastgerdy
M Hojjatoleslamy
O Eivazzadeh
Keywords:
Rheology
Calcium
Gellan gum
Xanthan gum
Organic chemistry
Chemistry
Polysaccharide
Viscosity
Chemical engineering
Food additive
Correction
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