Influence of the Type of Hydrolysis on the Intrinsic Viscosity of Lithraea Molleoides Fruit Gum
Lithraea Molleoides fruit Gum (LMFG) is obtained from the total hydrolysis of the fruit. The hydrolysis used are three, thermal (LMFG-T), basic (LMFG-B) and acid (LMFG-A).


















