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Intermolecular binding of xanthan gum and carob gum

✍ Scribed by Cairns, P.; Miles, M. J.; Morris, V. J.


Book ID
109744182
Publisher
Nature Publishing Group
Year
1986
Tongue
English
Weight
231 KB
Volume
322
Category
Article
ISSN
0028-0836

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## Abstract Xanthan gum, the extracellular polysaccharide from __Xanthomonas comperstris__, provides aqueous solutions with properties that are extremely useful in a large number of industrial applications, both food and non‐food. These properties, a consequence of xanthan gum's particular molecula

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