Results 101 to 110 of about 770 (122)
Some of the next articles are maybe not open access.
Wet noodles substituted with soybean pulp flour produce noodle products that break easily and decreaseelasticity, so it is necessary to add guar gum to improve the quality of the wet noodles. This researchaims to determine the effect of interaction and determine the best combination between the proportionof soybean dregs flour and wheat flour with the ...
Chasanah, Dwi Asmaul +2 more
openaire +1 more source
Chasanah, Dwi Asmaul +2 more
openaire +1 more source
Biodegradation of guar gum and its enhancing effect on biogas production from coal
Fuel, 2022Hongyu Guo, Ye Shen
exaly
Guar gum and its composites as potential materials for diverse applications: A review
Carbohydrate Polymers, 2018, Mu Naushad, Genene Tessema Mola
exaly
Viscosity of guar gum and xanthan/guar gum mixture solutions
Journal of the Science of Food and Agriculture, 2000JOSÉ Antonio Casas +2 more
exaly
Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum
Carbohydrate Polymers, 2012Deepak Mudgil +2 more
exaly
Modification of hydroxypropyl guar gum with ethanolamine
Carbohydrate Polymers, 2012Mingyu Deng, Xiaoxiao Han
exaly
Dielectric behaviour and pore size distribution of collagen–guar gum composites: Effect of guar gum
Carbohydrate Polymers, 2012Raghava Rao Jonnalagadda +2 more
exaly