TY  - GEN
T1  - Hydrocolloid in food formulation
A1  - Hamdzah Abd Rahman
LA  - English
YR  - 2013
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-3121
AB  - Hydrocolloid was used in food formulation as thickening or geling agent. It was classified into three groups; the natural hydrocolloids such as plant exudate, seaweed extract, plant seed gum, plant extract, animal protein and gum obtained from fermentation process; the modified natural hydrocolloids such as cellulose derivatives, modified starches, and low metoxyl pectin and the synthetic hydrocolloids or synthetic gum such as polyvinylpyrolidone, carboxyvinyl polymers and polyethylene oxide polymers
KW  - AGENT DE TEXTURE
KW  - TECHNOLOGIE ALIMENTAIRE
KW  - FORMULATION
KW  - COLLOIDE
KW  - ESTABILIZADORES
KW  - TECNOLOGIA DE LOS ALIMENTOS
KW  - FORMULACIONES
KW  - COLOIDES
ER  -