Effects of different sugars on the rheological properties of galactomannan solutions

Effects of different sugars on the rheological properties of galactomannan solutions

碩士 === 國立臺灣大學 === 食品科技研究所 === 91 === Abstract The effects of sucrose, trehalose and maltose on the rheological properties of locust bean gum (LBG) and guar gum (GG) solutions at dilute and semi-dilute states were investigated, using a capillary viscometer and a rheometer with flow or smal...

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Bibliographic Details
Main Authors:	Yi-Hong Chou, 裘以弘
Other Authors:	Cheng-Yi Lii
Format:	Others
Language:	zh-TW
Published:	2002
Online Access:	http://ndltd.ncl.edu.tw/handle/91928416124443596507

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