INFLUENCE OF PREPARATION METHOD ON THE QUALITY OF XANTHAN-LOCUST BEAN GUM MIXED GELS

被引：0

作者：

Sworn, G. ^{[1
]}

Kerdavid, E. ^{[1
]}

机构：

[1] Danisco France SAS, F-75617 Paris, France

来源：

GUMS AND STABILISERS FOR THE FOOD INDUSTRY 15 | 2010年

关键词：

KONJAC GLUCOMANNAN; AQUEOUS-SOLUTIONS; POLYSACCHARIDE; CONFORMATION; TRANSITION; MIXTURES; BINDING; BINARY;

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：247 / 253

页数：7

共 50 条

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