Effect of temperature and cross-linking density on rheology of chemical cross-linked guar gum at the gel point

Published 2008 View Full Article

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Title
Effect of temperature and cross-linking density on rheology of chemical cross-linked guar gum at the gel point
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 1, Pages 210-220
Publisher
Elsevier BV
Online
2008-01-12
DOI
10.1016/j.foodhyd.2008.01.001

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