Zobrazeno 1 - 3
of 3
pro vyhledávání: '"S. P. Deokar"'
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:3327-3338
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::965ae3ff7d392d6869f5a41093b535f6
https://doi.org/10.20546/ijcmas.2020.912.397
https://doi.org/10.20546/ijcmas.2020.912.397
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 9:3323-3326
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::233fb2eafda57dcd6de439a652ed5fe5
https://doi.org/10.20546/ijcmas.2020.912.396
https://doi.org/10.20546/ijcmas.2020.912.396
Publikováno v:
FOOD SCIENCE RESEARCH JOURNAL. 5:200-202
Substance frequently called gums are hydrocarbon of high molecular mass that gives viscous solution at low concentration. The most fundamental property of gums is, therefore water solubility and high viscosity in aqueous dispersion. It is very eviden
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9a4e9ea30972803ea7b09512feba6c7
https://doi.org/10.15740/has/fsrj/5.2/200-202
https://doi.org/10.15740/has/fsrj/5.2/200-202