Author: Aminabhavi Tejraj M Nadagouda Mallikarjuna N Joshi Shrinivas D More Uttam A
Publisher: Informa Healthcare
ISSN: 1742-5247
Source: Expert Opinion on Drug Delivery, Vol.11, Iss.5, 2014-05, pp. : 753-766
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Related content
The effect of depolymerised guar gum on the stability of skim milk
By Tuinier R. ten Grotenhuis E. de Kruif C.G.
Food Hydrocolloids, Vol. 14, Iss. 1, 2000-01 ,pp. :
Dilute solution properties of guar and locust bean gum in sucrose solutions
By Richardson P.H. Willmer J. Foster T.J.
Food Hydrocolloids, Vol. 12, Iss. 3, 1998-07 ,pp. :
The stability of guar gum in an aqueous system under acidic conditions
By Wang Q. Ellis P.R. Ross-Murphy S.B.
Food Hydrocolloids, Vol. 14, Iss. 2, 2000-03 ,pp. :