In the first part of the experiments, the mechanical properties of 1%, 2% and 3% carrageenan and 1%. 2% and 3% carrageenadlocust bean gum (LBG) gels stored in various concentrations of propionic and acetic acids and their mixtures were examined:The stability of these materials was measured by uniaxial compression between two parallel plates using the Instron Universal Testing Machine. A mathematical model explaining the dependence of the destroying force on the storage time was chosen for data analysis. Using…
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