Enzyme-modified guar gum/xanthan gelation: An analysis based on cascade model

✍ Scribed by Ching-Feng Mao; Yuan-Chang Zeng; Cheng-Ho Chen

• Book ID: 113628150
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 767 KB
• Volume: 27
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2011.08.020