Results 111 to 120 of about 112,177 (120)

The rheological properties of tara gum (Caesalpinia spinosa)

Food Chemistry, 2015
, Wei Ding
exaly  

Epidermoid Carcinoma of the Gum: A 20-Year Survey

Ca-A Cancer Journal for Clinicians, 1970
exaly  

Classification and physicochemical characterization of mesquite gum (Prosopis spp.)

Food Hydrocolloids, 2012
FRANCISCO M Goycoolea, Yolanda Lopez-Franco, Jaime Lizardi-Mendoza   +2 more
exaly  

The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum–casein gels

Carbohydrate Polymers, 2012
, Benu Adhikari
exaly  

Characterization of xanthan gum produced from sugar cane broth

Carbohydrate Polymers, 2011
Miriam Maria De Resende, Sérgio Antonio Lemos De Morais, Carmen Petkowicz   +2 more
exaly  

Viscosity of guar gum and xanthan/guar gum mixture solutions

Journal of the Science of Food and Agriculture, 2000
Felix García-Ochoa, A F Mohedano
exaly  

Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.) exudates

Food Hydrocolloids, 2016
Hossein Tavanai, Atefe Rezaei, Ali Nasirpour   +2 more
exaly  

Extraction, purification and physicochemical characterization of fenugreek gum

Food Hydrocolloids, 2003
exaly  

A new hydrocolloid to rival gum Arabic: Characterisation of a traditional food gum from Australian Acacia cambagei.

Food Hydrocolloids
Vassilis Kontogiorgos, Joseph Robert Nastasi, Thomas HAY   +2 more
exaly  

Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum

Food Hydrocolloids, 2006
exaly