Modified Xanthan Gum
Modified Xanthan Gum

Modified Xanthan Gum

SYNTHESIS, CHARACTERIZATION, AND RHEOLOGICAL PROPERTIES OF MODIFIED XANTHAN GUM

 

 

Abdullah Kurt

 Department of Food Engineering, Aksehir Faculty of Engineering and Architecture, Selcuk University, 42550, Konya, Turkey

 

Published

25/12/2021

 

Full Text PDF IJCNAP 1 (2021) 1

 

How to Cite

Kurt, A. (2021). Synthesis, Characterization, and Rheological Properties of Modified Xanthan Gum. International Journal of Current Naturalscience and Advance Phytochemistry, IJCNAP: 1 (2021) 1, s.1-11

 

Indexed: https://zenodo.org/record/5809415#.Ycyn9WjP02w

10.5281/zenodo.5809415

 

License

Copyright (c) 2021 International Journal of Current Naturalscience and Advance Phytochemistry

 

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.