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Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt

✍ Scribed by RAHIL REZAEI; MORTEZA KHOMEIRI; MAHDI KASHANINEJAD; MEHRAN AALAMI

Book ID
111140051
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
355 KB
Volume
64
Category
Article
ISSN
1364-727X

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## Abstract The synthesis of two polysaccharide‐based graft copolymers with acrylamide, guar gum grafted polyacrylamide (GG‐__g__‐PAM) and hydroxypropyl guar gum grafted polyacrylamide (HPG‐__g__‐PAM) is described. The graft copolymers have been characterized by viscometry, infrared spectroscopy an