Food and Health
Araştırma Makalesi
PDF Mendeley EndNote BibTex Kaynak Göster

Yıl 2018, Cilt 4, Sayı 3, 183 - 193, 01.07.2018

Abdullah KURT

https://doi.org/10.3153/FH18019

Öz

Kaynakça

  • Abdolmaleki, K., Mohammadifar, M.A., Mohammadi, R., Fadavi, G., Meybodi, N.M. (2016). The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth. Carbohydrate Polymers, 140, 342-348.
  • Alijani, S., Balaghi, S., Mohammadifar, M.A. (2011). Effect of gamma irradiation on rheological properties of polysaccharides exuded by A. fluccosus and A. gossypinus. International Journal of Biological Macromolecules, 49(4), 471-479.
  • Amid, B.T., Mirhosseini, H. (2012). Emulsifying Activity, Particle Uniformity and Rheological Properties of a Natural Polysaccharide-Protein Biopolymer from Durian Seed. Food Biophysics, 7(4), 317-328.
  • Antoniou, J., Liu, F., Majeed, H., Zhong, F. (2015). Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study. Food Hydrocolloids, 44, 309-319.
  • Balaghi, S., Mohammadifar, M.A., Zargaraan, A. (2010). Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian Astragalus. Food Biophysics, 5(1), 59-71.
  • Balaghi, S., Mohammadifar, M.A., Zargaraan, A., Gavlighi, H.A., Mohammadi, M. (2011). Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus. Food Hydrocolloids, 25(7), 1775-1784.
  • Brummer, Y., Cui, W., Wang, Q. (2003). Extraction, purification and physicochemical characterization of fenugreek gum. Food Hydrocolloids, 17(3), 229-236.
  • Capitani, M.I., Corzo-Rios, L.J., Chel-Guerrero, L.A., Betancur-Ancona, D.A., Nolasco, S.M., Tomás, M.C. (2015). Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage. Journal of Food Engineering, 149, 70-77.
  • Chenlo, F., Moreira, R., Silva, C. (2010). Rheological properties of aqueous dispersions of tragacanth and guar gums at different concentrations. Journal of Texture Studies, 41(3), 396-415.
  • Chua, M., Chan, K., Hocking, T.J., Williams, P.A., Perry, C.J., Baldwin, T. C. (2012). Methodologies for the extraction and analysis of konjac glucomannan from corms of Amorphophallus konjac K. Koch. Carbohydrate Polymers, 87(3), 2202-2210.
  • Farahnaky, A., Shanesazzadeh, E., Mesbahi, G., Majzoobi, M. (2013). Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions. Journal of Food Engineering, 116(4), 782-788.
  • Farzi, M., Saffari, M.M., Emam-Djomeh, Z., Mohammadifar, M.A. (2011). Effect of ultrasonic treatment on the rheological properties and particle size of gum tragacanth dispersions from different species. International Journal of Food Science and Technology, 46(4), 849-854.
  • Farzi, M., Yarmand, M.S., Safari, M., Emam-Djomeh, Z., Mohammadifar, M.A. (2015). Gum tragacanth dispersions: Particle size and rheological properties affected by high-shear homogenization. International Journal of Biological Macromolecules, 79, 433-439.
  • Gavlighi, H.A., Meyer, A.S., Zaidel, D.N.A., Mohammadifar, M.A., Mikkelsen, J.D. (2013). Stabilization of emulsions by gum tragacanth (Astragalus spp.) correlates to the galacturonic acid content and methoxylation degree of the gum. Food Hydrocolloids, 31(1), 5-14.
  • Kobayashi, S., Tsujihata, S., Hibi, N., Tsukamoto, Y. (2002). Preparation and rheological characterization of carboxymethyl konjac glucomannan. Food Hydrocolloids, 16(4), 289-294.
  • Koocheki, A., Mortazavi, S.A., Shahidi, F., Razavi, S.M.A., Taherian, A.R. (2009). Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent. Journal of Food Engineering, 91(3), 490-496.
  • Koocheki, A., Taherian, A.R., Bostan, A. (2013). Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Research International, 50(1), 446-456.
  • Koshani, R., Aminlari, M., Niakosari, M., Farahnaky, A., Mesbahi, G. (2015). Production and properties of tragacanthin-conjugated lysozyme as a new multifunctional biopolymer. Food Hydrocolloids, 47, 69-78.
  • Kurt, A., Cengiz, A., Kahyaoglu, T. (2016). The effect of gum tragacanth on the rheological properties of salep based ice cream mix. Carbohydrate Polymers, 143, 116-123.
  • Kurt, A., Kahyaoglu, T. (2015). Rheological properties and structural characterization of salep improved by ethanol treatment. Carbohydrate Polymers, 133, 654-661.
  • Kurt, A., Kahyaoglu, T. (2017a). Gelation and structural characteristics of deacetylated salep glucomannan. Food Hydrocolloids, 69, 255-263.
  • Kurt, A., Kahyaoglu, T. (2017b). Purification of glucomannan from salep: Part 1. Detailed rheological characteristics. Carbohydrate Polymers, 168, 138-146.
  • Kurt, A., Kahyaoglu, T. (2017c). Purification of glucomannan from salep: Part 2. Structural characterization. Carbohydrate Polymers, 169, 406-416.
  • Levy, G., Schwarz, T. W. (1958). Tragacanth Solutions I. Journal of the American Pharmaceutical Association (Scientific ed.), 47(6), 451-454.
  • Li, J., Ye, T., Wu, X., Chen, J., Wang, S., Lin, L., Li, B. (2014). Preparation and characterization of heterogeneous deacetylated konjac glucomannan. Food Hydrocolloids, 40, 9-15.
  • Medina-Torres, L., Brito-De La Fuente, E., Torrestiana-Sanchez, B., Katthain, R. (2000). Rheological properties of the mucilage gum (Opuntia ficus indica). Food Hydrocolloids, 14(5), 417-424.
  • Mohammadifar, M.A., Musavi, S.M., Kiumarsi, A., Williams, P.A. (2006). Solution properties of targacanthin (water-soluble part of gum tragacanth exudate from Astragalus gossypinus). International Journal of Biological Macromolecules, 38(1), 31-39.
  • Mostafavi, F.S., Kadkhodaee, R., Emadzadeh, B., Koocheki, A. (2016). Preparation and characterization of tragacanth-locust bean gum edible blend films. Carbohydrate Polymers, 139, 20-27.
  • Nep, E.I., Conway, B.R. (2011). Physicochemical characterization of grewia polysaccharide gum: Effect of drying method. Carbohydrate Polymers, 84(1), 446-453. Pawar, H.A., Lalitha, K.G. (2014). Isolation, purification and characterization of galactomannans as an excipient from Senna tora seeds. International Journal of Biological Macromolecules, 65, 167-175.
  • Razavi, S.M.A., Cui, S.W., Ding, H. (2016). Structural and physicochemical characteristics of a novel water-soluble gum from Lallemantia royleana seed. International Journal of Biological Macromolecules, 83, 142-151.
  • Razavi, S.M.A., Cui, S.W., Guo, Q., Ding, H. (2014). Some physicochemical properties of sage (Salvia macrosiphon) seed gum. Food Hydrocolloids, 35, 453-462.
  • Razavi, S.M.A., Karazhiyan, H. (2009). Flow properties and thixotropy of selected hydrocolloids: Experimental and modeling studies. Food Hydrocolloids, 23(3), 908-912.
  • Razmkhah, S., Mohammadifar, M.A., Razavi, S.M.A., Ale, M.T. (2016). Purification of cress seed (Lepidium sativum) gum: Physicochemical characterization and functional properties. Carbohydrate Polymers, 141, 166-174.
  • Richardson, P.H., Willmer, J., Foster, T.J. (1998). Dilute solution properties of guar and locust bean gum in sucrose solutions. Food Hydrocolloids, 12(3), 339-348.
  • Roopa, B.S., Bhattacharya, S. (2009). Characterisation and modelling of time-independent and time-dependent flow behaviour of sodium alginate dispersions. International Journal of Food Science and Technology, 44(12), 2583-2589.
  • Singh, B., Sharma, V. (2017). Crosslinking of poly(vinylpyrrolidone)/acrylic acid with tragacanth gum for hydrogels formation for use in drug delivery applications. Carbohydrate Polymers, 157, 185-195.
  • Singh, B., Varshney, L., Francis, S., Rajneesh. (2016). Designing tragacanth gum based sterile hydrogel by radiation method for use in drug delivery and wound dressing applications. International Journal of Biological Macromolecules, 88, 586-602.
  • Teimouri, S., Abbasi, S., Sheikh, N. (2016). Effects of gamma irradiation on some physicochemical and rheological properties of Persian gum and gum tragacanth. Food Hydrocolloids, 59, 9-16.
  • Wu, Y., Ding, W., Jia, L., He, Q. (2015). The rheological properties of tara gum (Caesalpinia spinosa). Food Chemistry, 168, 366-371.
  • Xiao, M., Dai, S., Wang, L., Ni, X., Yan, W., Fang, Y., Corke H., Jiang F. (2015). Carboxymethyl modification of konjac glucomannan affects water binding properties. Carbohydrate Polymers, 130, 1-8.
  • Zarekhalili, Z., Bahrami, S.H., Ranjbar-Mohammadi, M., Milan, P.B. (2017). Fabrication and characterization of PVA/Gum tragacanth/PCL hybrid nanofibrous scaffolds for skin substitutes. International Journal of Biological Macromolecules Part A, 94, 679-690.

PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH

Yıl 2018, Cilt 4, Sayı 3, 183 - 193, 01.07.2018

Abdullah KURT

https://doi.org/10.3153/FH18019

Öz

Obtaining specific polysaccharide of gum by separating other parts appears to be an approach to get a hydrocolloid with a higher quality and new functional properties. Therefore, gum tragacanth (GT) was used for these aims. The characterization of alcohol precipitated part of GT were performed in terms of physico-chemical compositions (moisture, ash, protein, color and transparency); rheological behaviors aqueous solutions at different concentration, temperature, pH, presence of salt and sucrose; and structural characterization (FTIR, XRD, DSC and SEM). Applied process has no effect on sucrose its chemical compositions which is important for preserving of progressing application. Clearer solution was obtained for purified sample which was important for sensorial properties of end-product. Rheological experiments indicated that separation insoluble part (bassorin) from GT increased viscosity and improved the stability to the different environmental conditions. FTIR experiment results confirmed that tragacanthin and bassorin is physically mixture not chemically bonded. The improvement of thermal stability of GT was also observed by DSC as a result of bassorin separation. The results suggest that extraction soluble part of GT resulted in higher rheological and structural characteristics which may help to widen its application.


Anahtar Kelimeler

Characterization, Gum tragacanth, Purification, Rheology, Tragacanthin

Kaynakça

  • Abdolmaleki, K., Mohammadifar, M.A., Mohammadi, R., Fadavi, G., Meybodi, N.M. (2016). The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth. Carbohydrate Polymers, 140, 342-348.
  • Alijani, S., Balaghi, S., Mohammadifar, M.A. (2011). Effect of gamma irradiation on rheological properties of polysaccharides exuded by A. fluccosus and A. gossypinus. International Journal of Biological Macromolecules, 49(4), 471-479.
  • Amid, B.T., Mirhosseini, H. (2012). Emulsifying Activity, Particle Uniformity and Rheological Properties of a Natural Polysaccharide-Protein Biopolymer from Durian Seed. Food Biophysics, 7(4), 317-328.
  • Antoniou, J., Liu, F., Majeed, H., Zhong, F. (2015). Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study. Food Hydrocolloids, 44, 309-319.
  • Balaghi, S., Mohammadifar, M.A., Zargaraan, A. (2010). Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian Astragalus. Food Biophysics, 5(1), 59-71.
  • Balaghi, S., Mohammadifar, M.A., Zargaraan, A., Gavlighi, H.A., Mohammadi, M. (2011). Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus. Food Hydrocolloids, 25(7), 1775-1784.
  • Brummer, Y., Cui, W., Wang, Q. (2003). Extraction, purification and physicochemical characterization of fenugreek gum. Food Hydrocolloids, 17(3), 229-236.
  • Capitani, M.I., Corzo-Rios, L.J., Chel-Guerrero, L.A., Betancur-Ancona, D.A., Nolasco, S.M., Tomás, M.C. (2015). Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage. Journal of Food Engineering, 149, 70-77.
  • Chenlo, F., Moreira, R., Silva, C. (2010). Rheological properties of aqueous dispersions of tragacanth and guar gums at different concentrations. Journal of Texture Studies, 41(3), 396-415.
  • Chua, M., Chan, K., Hocking, T.J., Williams, P.A., Perry, C.J., Baldwin, T. C. (2012). Methodologies for the extraction and analysis of konjac glucomannan from corms of Amorphophallus konjac K. Koch. Carbohydrate Polymers, 87(3), 2202-2210.
  • Farahnaky, A., Shanesazzadeh, E., Mesbahi, G., Majzoobi, M. (2013). Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions. Journal of Food Engineering, 116(4), 782-788.
  • Farzi, M., Saffari, M.M., Emam-Djomeh, Z., Mohammadifar, M.A. (2011). Effect of ultrasonic treatment on the rheological properties and particle size of gum tragacanth dispersions from different species. International Journal of Food Science and Technology, 46(4), 849-854.
  • Farzi, M., Yarmand, M.S., Safari, M., Emam-Djomeh, Z., Mohammadifar, M.A. (2015). Gum tragacanth dispersions: Particle size and rheological properties affected by high-shear homogenization. International Journal of Biological Macromolecules, 79, 433-439.
  • Gavlighi, H.A., Meyer, A.S., Zaidel, D.N.A., Mohammadifar, M.A., Mikkelsen, J.D. (2013). Stabilization of emulsions by gum tragacanth (Astragalus spp.) correlates to the galacturonic acid content and methoxylation degree of the gum. Food Hydrocolloids, 31(1), 5-14.
  • Kobayashi, S., Tsujihata, S., Hibi, N., Tsukamoto, Y. (2002). Preparation and rheological characterization of carboxymethyl konjac glucomannan. Food Hydrocolloids, 16(4), 289-294.
  • Koocheki, A., Mortazavi, S.A., Shahidi, F., Razavi, S.M.A., Taherian, A.R. (2009). Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent. Journal of Food Engineering, 91(3), 490-496.
  • Koocheki, A., Taherian, A.R., Bostan, A. (2013). Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Research International, 50(1), 446-456.
  • Koshani, R., Aminlari, M., Niakosari, M., Farahnaky, A., Mesbahi, G. (2015). Production and properties of tragacanthin-conjugated lysozyme as a new multifunctional biopolymer. Food Hydrocolloids, 47, 69-78.
  • Kurt, A., Cengiz, A., Kahyaoglu, T. (2016). The effect of gum tragacanth on the rheological properties of salep based ice cream mix. Carbohydrate Polymers, 143, 116-123.
  • Kurt, A., Kahyaoglu, T. (2015). Rheological properties and structural characterization of salep improved by ethanol treatment. Carbohydrate Polymers, 133, 654-661.
  • Kurt, A., Kahyaoglu, T. (2017a). Gelation and structural characteristics of deacetylated salep glucomannan. Food Hydrocolloids, 69, 255-263.
  • Kurt, A., Kahyaoglu, T. (2017b). Purification of glucomannan from salep: Part 1. Detailed rheological characteristics. Carbohydrate Polymers, 168, 138-146.
  • Kurt, A., Kahyaoglu, T. (2017c). Purification of glucomannan from salep: Part 2. Structural characterization. Carbohydrate Polymers, 169, 406-416.
  • Levy, G., Schwarz, T. W. (1958). Tragacanth Solutions I. Journal of the American Pharmaceutical Association (Scientific ed.), 47(6), 451-454.
  • Li, J., Ye, T., Wu, X., Chen, J., Wang, S., Lin, L., Li, B. (2014). Preparation and characterization of heterogeneous deacetylated konjac glucomannan. Food Hydrocolloids, 40, 9-15.
  • Medina-Torres, L., Brito-De La Fuente, E., Torrestiana-Sanchez, B., Katthain, R. (2000). Rheological properties of the mucilage gum (Opuntia ficus indica). Food Hydrocolloids, 14(5), 417-424.
  • Mohammadifar, M.A., Musavi, S.M., Kiumarsi, A., Williams, P.A. (2006). Solution properties of targacanthin (water-soluble part of gum tragacanth exudate from Astragalus gossypinus). International Journal of Biological Macromolecules, 38(1), 31-39.
  • Mostafavi, F.S., Kadkhodaee, R., Emadzadeh, B., Koocheki, A. (2016). Preparation and characterization of tragacanth-locust bean gum edible blend films. Carbohydrate Polymers, 139, 20-27.
  • Nep, E.I., Conway, B.R. (2011). Physicochemical characterization of grewia polysaccharide gum: Effect of drying method. Carbohydrate Polymers, 84(1), 446-453. Pawar, H.A., Lalitha, K.G. (2014). Isolation, purification and characterization of galactomannans as an excipient from Senna tora seeds. International Journal of Biological Macromolecules, 65, 167-175.
  • Razavi, S.M.A., Cui, S.W., Ding, H. (2016). Structural and physicochemical characteristics of a novel water-soluble gum from Lallemantia royleana seed. International Journal of Biological Macromolecules, 83, 142-151.
  • Razavi, S.M.A., Cui, S.W., Guo, Q., Ding, H. (2014). Some physicochemical properties of sage (Salvia macrosiphon) seed gum. Food Hydrocolloids, 35, 453-462.
  • Razavi, S.M.A., Karazhiyan, H. (2009). Flow properties and thixotropy of selected hydrocolloids: Experimental and modeling studies. Food Hydrocolloids, 23(3), 908-912.
  • Razmkhah, S., Mohammadifar, M.A., Razavi, S.M.A., Ale, M.T. (2016). Purification of cress seed (Lepidium sativum) gum: Physicochemical characterization and functional properties. Carbohydrate Polymers, 141, 166-174.
  • Richardson, P.H., Willmer, J., Foster, T.J. (1998). Dilute solution properties of guar and locust bean gum in sucrose solutions. Food Hydrocolloids, 12(3), 339-348.
  • Roopa, B.S., Bhattacharya, S. (2009). Characterisation and modelling of time-independent and time-dependent flow behaviour of sodium alginate dispersions. International Journal of Food Science and Technology, 44(12), 2583-2589.
  • Singh, B., Sharma, V. (2017). Crosslinking of poly(vinylpyrrolidone)/acrylic acid with tragacanth gum for hydrogels formation for use in drug delivery applications. Carbohydrate Polymers, 157, 185-195.
  • Singh, B., Varshney, L., Francis, S., Rajneesh. (2016). Designing tragacanth gum based sterile hydrogel by radiation method for use in drug delivery and wound dressing applications. International Journal of Biological Macromolecules, 88, 586-602.
  • Teimouri, S., Abbasi, S., Sheikh, N. (2016). Effects of gamma irradiation on some physicochemical and rheological properties of Persian gum and gum tragacanth. Food Hydrocolloids, 59, 9-16.
  • Wu, Y., Ding, W., Jia, L., He, Q. (2015). The rheological properties of tara gum (Caesalpinia spinosa). Food Chemistry, 168, 366-371.
  • Xiao, M., Dai, S., Wang, L., Ni, X., Yan, W., Fang, Y., Corke H., Jiang F. (2015). Carboxymethyl modification of konjac glucomannan affects water binding properties. Carbohydrate Polymers, 130, 1-8.
  • Zarekhalili, Z., Bahrami, S.H., Ranjbar-Mohammadi, M., Milan, P.B. (2017). Fabrication and characterization of PVA/Gum tragacanth/PCL hybrid nanofibrous scaffolds for skin substitutes. International Journal of Biological Macromolecules Part A, 94, 679-690.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Articles
Yazarlar

Abdullah KURT (Sorumlu Yazar)
BİTLİS EREN ÜNİVERSİTESİ
0000-0003-1452-3278
Türkiye

Yayımlanma Tarihi 1 Temmuz 2018
Başvuru Tarihi 20 Temmuz 2017
Kabul Tarihi 28 Aralık 2017
Yayınlandığı Sayı Yıl 2018, Cilt 4, Sayı 3

Kaynak Göster

Bibtex @araştırma makalesi { jfhs329956, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2018}, volume = {4}, number = {3}, pages = {183 - 193}, doi = {10.3153/FH18019}, title = {PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH}, key = {cite}, author = {Kurt, Abdullah} }
APA Kurt, A. (2018). PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH . Food and Health , 4 (3) , 183-193 . DOI: 10.3153/FH18019
MLA Kurt, A. "PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH" . Food and Health 4 (2018 ): 183-193 <http://jfhs.scientificwebjournals.com/tr/pub/issue/35993/329956>
Chicago Kurt, A. "PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH". Food and Health 4 (2018 ): 183-193
RIS TY - JOUR T1 - PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH AU - Abdullah Kurt Y1 - 2018 PY - 2018 N1 - doi: 10.3153/FH18019 DO - 10.3153/FH18019 T2 - Food and Health JF - Journal JO - JOR SP - 183 EP - 193 VL - 4 IS - 3 SN - -2602-2834 M3 - doi: 10.3153/FH18019 UR - https://doi.org/10.3153/FH18019 Y2 - 2017 ER -
EndNote %0 Food and Health PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH %A Abdullah Kurt %T PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH %D 2018 %J Food and Health %P -2602-2834 %V 4 %N 3 %R doi: 10.3153/FH18019 %U 10.3153/FH18019
ISNAD Kurt, Abdullah . "PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH". Food and Health 4 / 3 (Temmuz 2018): 183-193 . https://doi.org/10.3153/FH18019
AMA Kurt A. PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH. Food Health. 2018; 4(3): 183-193.
Vancouver Kurt A. PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH. Food and Health. 2018; 4(3): 183-193.
IEEE A. Kurt , "PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH", Food and Health, c. 4, sayı. 3, ss. 183-193, Tem. 2018, doi:10.3153/FH18019
 Kapak Resmi İndir

Food and Health" journal is licensed under a CreativeCommons Attribtion-ShareAlike 4.0 International Licence 14627 13310

openaccess.jpgOpen Access Statement:

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.