Hydrocolloid in food formulation
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...
Uloženo v:
| Hlavní autor: | |
|---|---|
| Médium: | Journal Contribution |
| Jazyk: | English |
| Vydáno: |
2013
|
| Témata: | |
| On-line přístup: | http://agris.upm.edu.my:8080/dspace/handle/0/3121 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|