Flocculation of food dispersions by gums: isotropic/anisotropic dispersion separation by xantham gum

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Veröffentlicht in:	Food hydrocolloids 1998, Vol.12 (1), p.43-53
Hauptverfasser:	Koczo, K, Wasan, D.T, Borwankar, R.P, Gonsalves, A
Format:	Artikel
Sprache:	eng
Schlagworte:	chemical structure dispersion flocculation food processing quality guar gum gums mechanical properties simulation models xanthan gum
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identifier	ISSN: 0268-005X
ispartof	Food hydrocolloids, 1998, Vol.12 (1), p.43-53
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language	eng
recordid	cdi_fao_agris_US201302902626
source	Access via ScienceDirect (Elsevier)
subjects	chemical structure dispersion flocculation food processing quality guar gum gums mechanical properties simulation models xanthan gum
title	Flocculation of food dispersions by gums: isotropic/anisotropic dispersion separation by xantham gum
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