Effect of sucrose addition on rheological properties of binary system of xanthan gum and locust bean gum in a concentrated solution

유병승

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Effect of sucrose addition on rheological properties of binary system of xanthan gum and locust bean gum in a concentrated solution

Authors: 유병승

Issue Date: 22-Jun-2017

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/53622

Place: 대한민국

Conference Name: 2017년 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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