ABSTRACT
Systems — Qualitative Analysis............................................................................... 677
20.2.1 Chemical and Enzymic Methods ................................................................. 677
20.2.1.1 Identification of Carboxymethylcellulose..................................... 677
20.2.1.2 Identification of Carrageenan ...................................................... 677
20.2.1.3 Identification of Starch ................................................................ 678
20.2.1.4 Identification of Pectin................................................................. 678
20.2.2 Physical Properties....................................................................................... 679
20.2.2.1 Rheology ......................................................................................679
20.2.3 Monosaccharide Profiles..............................................................................680
