Rheological properties of the dispersions of starch, guar gum, and their physical mixtures in the temperature interval 298.15-333.15 k

Polymer - Plastics Technology and Engineering

Volumn 39, Issue 3, 2000, Pages 437-456

  Kulkarni, A R ^a   Soppimath, K S ^a   Aminabhavi, T M ^a  

^a KARNATAK UNIVERSITY   (India)

Author keywords

Cross linking; Guar gum; Rheology; Starch; Viscosity

Indexed keywords

CROSSLINKING; DISPERSIONS; ENTHALPY; ENTROPY; GIBBS FREE ENERGY; POLYMER BLENDS; RHEOLOGY; RHEOMETERS; SHEAR STRESS; TORQUE; UREA FORMALDEHYDE RESINS; VISCOSITY OF LIQUIDS;

BROOKFIELD RHEOMETER; GUAR GUM;

POLYSACCHARIDES;

EID: 0033731721     PISSN: 03602559     EISSN: None     Source Type: Journal    
DOI: 10.1081/PPT-100100039     Document Type: Article

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