Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (Tamarindus indica L.) Polymer

The rheological properties of tamarind seed polymer are characterized for its possible commercialization in the food and pharmaceutical industry. Seed polymer was extracted using water as a solvent and ethyl alcohol as a precipitating agent. The temperature’s effect on the rheological behavior of th...

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Detalles Bibliográficos
Autores principales: Malviya, Rishabha, Jha, Sheetal, Fuloria, Neeraj Kumar, Subramaniyan, Vetriselvan, Chakravarthi, Srikumar, Sathasivam, Kathiresan, Kumari, Usha, Meenakshi, Dhanalekshmi Unnikrishnan, Porwal, Omji, Sharma, Akanksha, Kumar, Darnal Hari, Fuloria, Shivkanya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7923174/
https://www.ncbi.nlm.nih.gov/pubmed/33670569
http://dx.doi.org/10.3390/polym13040610

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7923174/
https://www.ncbi.nlm.nih.gov/pubmed/33670569
http://dx.doi.org/10.3390/polym13040610

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