Influence of Concentration on Surface Tension & Viscosity of Tamarind (Tamarindus Indica) Seed Gum
<p>The influence of concentration (0.125-1%w/v) on viscosity and surface tension of tamarind gum has been studied. This research establishes a direct relationship between concentration and viscosity. The intrinsic viscosity was found out to be 0.696dl/g. The value of the Huggins constant was a...
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| Format: | Book |
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Annals of Molecular and Genetic Medicine - Peertechz Publications,
2017-04-04.
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