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Journal of Food Processing
Table of Contents
Journal of Food Processing
/
2016
/
Article
/
Tab 1
/
Review Article
Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review
Table 1
Molecular weight and intrinsic viscosity of guar gum (GG) and xanthan [
6
].
Sample
Molecular weight (Da)
Intrinsic viscosity (dL/g)
GG
6.12 × 10
6
9.4
XG
3.47 × 10
6
112.3