Extracellular microbial polysaccharides; new hydrocolloids of interest to the food industry
1974
Jeanes, A.
A newly developing source of hydrocolloids for use in foods is based on the ability of nonpathogenic microorganisms to produce polysaccharides. This paper reviews some of the basic research and associated industrial development of extracellular microbial polysaccharides [e.g. dextran, xanthan] for practical uses in foods.
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Библиографическая информация
Food technology
Том
28
Выпуск
5
ISSN
0015-6639
Издатель
American Society for Microbiology
Другие темы
Cell free system; Hydrocolloids; Microbiology of food processing; Food additives (general)
Язык
Английский
Примечание
Includes references.
2019-12-05
Тип
Text; Journal Article
2024-02-28
MODS
Поставщик данных
Эту запись предоставил National Agricultural Library
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