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DIABETES, GUAR GUM, AND BLOOD VISCOSITY

✍ Scribed by Yodaiken, RalphE.

Book ID
123523392
Publisher
The Lancet
Year
1978
Tongue
English
Weight
138 KB
Volume
311
Category
Article
ISSN
0140-6736

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πŸ“œ SIMILAR VOLUMES

GUAR GUM IN DIABETES
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Guar gum from four industrial sources was investigated. The viscosity of two preparations of hydrated guar gum in the form of powdered flour and one granulate flour was measured at 22 degrees and 32 degrees C and pH 1.0 and pH 4.0. Viscosity measurements on wax-coated guar granules proved impossible

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