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Drug development and industrial pharmacy • 2004 | View Paper
“SC and WBC were enhanced by the combination of GG and XG.”
“These data suggest that combination of XG to GG changed hydration and fermentation characteristics of GG, and CG resulted in promotion of beneficial microbiota.”
“The addition of xanthan gum appeared to reduce the SP (swelling power) and solubility at higher temperatures while guar gum significantly enhanced the SP as well as solubility of MKS.”