European Journal of Food Science and Technology (EJFST)

EA Journals

European Journal of Food Science and Technology (EJFST)

Vol 6, Issue 4, December 2018

Physicochemical Characteristics of Locust Bean Gum Purified Fractions Obtained by Temperature Fractionation

Keywords: Galactomannan, Locust Bean Gum, Macromolecular Data, Rheological Properties, Sugar Composition, Water-Soluble Polymer

Article Pages: 11-27

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Email ID: editor.ejfst@ea-journals.org
Impact Factor: 6.10
Print ISSN: 2056-5798
Online ISSN: 2056-5801
Journal DOI: https://doi.org/10.37745/ejfst.2013
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