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...
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| Autor principal: | |
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| Formato: | Journal Contribution |
| Idioma: | English |
| Publicado em: |
2013
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| Assuntos: | |
| Acesso em linha: | http://agris.upm.edu.my:8080/dspace/handle/0/3121 |
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