2019
DOI: 10.20546/ijcmas.2019.804.072
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Physico-chemical and Rheological Properties of Karaya Gum (Sterculia urens Roxb.)

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Cited by 7 publications
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“…Natural gums have been reported with more than one pH value and this variability is mainly due to factors like topography, harvest season, stage of maturity, etc. For instance, Karaya gum (from Sterculia urens) variants with pH ranges from 6.7 to 7.3 have been reported [20] and consequently ranges in viscosity presented while another study found a pH of 4.26 [21]. increased to over twenty times that of tragacanth gum (6.57 mPas).…”
Section: Resultsmentioning
confidence: 99%
“…Natural gums have been reported with more than one pH value and this variability is mainly due to factors like topography, harvest season, stage of maturity, etc. For instance, Karaya gum (from Sterculia urens) variants with pH ranges from 6.7 to 7.3 have been reported [20] and consequently ranges in viscosity presented while another study found a pH of 4.26 [21]. increased to over twenty times that of tragacanth gum (6.57 mPas).…”
Section: Resultsmentioning
confidence: 99%