Mg(2positive) selectively isolates gellan gum from dairy products

Mg(2positive) selectively isolates gellan gum from dairy products

A study was conducted to study the selective isolation of gellan gum from dairy products using magnesium sulfate and its specific colorimetric determination using the hydrogen sulfate-thiourea-cysteine-hydrocholoride (HTC) reagent.

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Bibliographische Detailangaben
Veröffentlicht in:Journal of food science 1993-05, Vol.58 (3), p.539
1. Verfasser: Graham, Horace D
Format: Artikel
Sprache:eng
Schlagworte:
Dairy products
Food science
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Beschreibung
Zusammenfassung:A study was conducted to study the selective isolation of gellan gum from dairy products using magnesium sulfate and its specific colorimetric determination using the hydrogen sulfate-thiourea-cysteine-hydrocholoride (HTC) reagent.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1993.tb04319.x