Characterization of particle and bulk solids of Arabic gum powder at different particle sizes
The use of Arabic gum as a functional food ingredient is growing rapidly. Arabic gum is obtained in the form of gum nodules from the exudation of stems and branches of Acacia Senegal (L.). Particle size is an important factor influencing powder properties and the end product’s quality. However, t...
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| Format: | Thesis |
| Language: | English |
| Published: |
2022
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/114870/1/114870.pdf http://psasir.upm.edu.my/id/eprint/114870/ http://ethesis.upm.edu.my/id/eprint/18195 |
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