Effect of Sucrose Addition on Rheological Properties of Ternary Gum Mixtures of Xanthan Gum, Guar Gum and Carboxymethyl Cellulose

유병승

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Effect of Sucrose Addition on Rheological Properties of Ternary Gum Mixtures of Xanthan Gum, Guar Gum and Carboxymethyl Cellulose

Authors: 유병승

Issue Date: 1-Nov-2018

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/14092

Place: 대한민국

Conference Date: 2018-10-31 ~ 2018-11-02

Conference Name: 2018년 국제학술대회 및 정기총회

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Appears in Collections: College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 2. Conference Papers

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