Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film

dc.contributor.author	Kurt, Abdullah
dc.contributor.author	Toker, Omer Said
dc.contributor.author	Tornuk, Fatih
dc.date.accessioned	16/12/21 12:07
dc.date.available	16/12/21 12:07
dc.date.issued	2017
dc.identifier.issn	0141-8130
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10358
dc.identifier.uri	https://doi.org/10.1016/j.ijbiomac.2017.04.081
dc.description.abstract	The present study was aimed to use different combinations of xanthan (XG) and locust bean gum (LBG) in the biodegradable edible film preparation by benefitting from their synergistic interactions for the first time. Concentrations of LBG, XG and glycerol
dc.language.iso	English
dc.publisher	Elsevıer Scıence Bv
dc.source	Internatıonal Journal Of Bıologıcal Macromolecules
dc.title	Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film
dc.type	Article
dc.identifier.startpage	1035
dc.identifier.endpage	1044
dc.identifier.doi	10.1016/j.ijbiomac.2017.04.081
dc.identifier.wos	WOS:000406984300113
dc.identifier.volume	102

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