Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality

1st Edition

Steve W. Cui

CRC Press
Published September 5, 2019
Reference - 284 Pages
ISBN 9780367397999 - CAT# K449300

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Summary

This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums.

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