Thermal stability and haemolytic effects of depolymerized guar gum derivatives.

Hussain, Majid; Zahoor, Tahir; Akhtar, Saeed; Ismail, Amir; Hameed, Aneela.

Afiliação

Hussain M; 1Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, 60800 Pakistan.
Zahoor T; 2National Institute of Food Science and Technology, UAF, Faisalabad, 38040 Pakistan.
Akhtar S; 1Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, 60800 Pakistan.
Ismail A; 1Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, 60800 Pakistan.
Hameed A; 1Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, 60800 Pakistan.

J Food Sci Technol ; 55(3): 1047-1055, 2018 Mar.

Article em En | MEDLINE | ID: mdl-29487447