Predicting Steady and Oscillatory Shear Rheological Properties of CMC and Guar Gum Blends from Concentration and Molecular Weight Data
- 1 September 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (5) , 1284-1288
- https://doi.org/10.1111/j.1365-2621.1986.tb13106.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Predicting Steady Shear and Dynamic Viscoelastic Properties of Guar and Carrageenan Using the Bird‐Carreau Constitutive ModelJournal of Food Science, 1984
- Comparison of Steady Shear and Dynamic Viscoelastic Properties of Guar and Karaya GumsJournal of Food Science, 1984
- High-performance gel permeation chromatography of water-soluble cellulosicsJournal of Chromatography A, 1980
- GUAR GUMPublished by Elsevier ,1973