Effect of NaCl addition on the rheological interaction of ternary mixtures of xanthan gum, guar gum and carboxymethyl cellulose

유병승

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Effect of NaCl addition on the rheological interaction of ternary mixtures of xanthan gum, guar gum and carboxymethyl cellulose

Authors: 유병승

Issue Date: 28-Jun-2018

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/14424

Place: 대한민국

Conference Date: 2018-06-27 ~ 2808-06-29

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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