مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

91
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

75
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Seminar Paper

Title

EFFECT OF PH AND CALCIUM SALT SIMULTANEOUS CHANGES ON RHEOLOGICAL BEHAVIOR OF XANTHAN GUM- CARBOXYMETHYL CELLULOSE BLENDS

Pages

  -

Abstract

 EFFECT OF CALCIUM SALT (CACL 2, 1 AND 5 MM) AND PH (3, 5 AND 7) ON RHEOLOGICAL PROPERTIES OF XANTHANCARBOXYMETHYL CELLULOSE BLEND SOLUTIONS HAVE BEEN INVESTIGATED. GUM SOLUTIONS IN ALL RATIOS SHOWED SHEAR THINNING FLOW BEHAVIOR THAT WAS ADJUSTED TO THE HERSCHEL-BULKLEY MODEL. SALT ADDITION AND PH DECREASING CAUSE APPARENT VISCOSITY REDUCTION.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    Hemmatzadeh Dastgerdy, Sinoush, & HOJJATOLESLAMY, MOHAMMAD. (2013). EFFECT OF PH AND CALCIUM SALT SIMULTANEOUS CHANGES ON RHEOLOGICAL BEHAVIOR OF XANTHAN GUM- CARBOXYMETHYL CELLULOSE BLENDS. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926679/en

    Vancouver: Copy

    Hemmatzadeh Dastgerdy Sinoush, HOJJATOLESLAMY MOHAMMAD. EFFECT OF PH AND CALCIUM SALT SIMULTANEOUS CHANGES ON RHEOLOGICAL BEHAVIOR OF XANTHAN GUM- CARBOXYMETHYL CELLULOSE BLENDS. 2013. Available from: https://sid.ir/paper/926679/en

    IEEE: Copy

    Sinoush Hemmatzadeh Dastgerdy, and MOHAMMAD HOJJATOLESLAMY, “EFFECT OF PH AND CALCIUM SALT SIMULTANEOUS CHANGES ON RHEOLOGICAL BEHAVIOR OF XANTHAN GUM- CARBOXYMETHYL CELLULOSE BLENDS,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926679/en

    Related Journal Papers

  • No record.

    • Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops






    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button