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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书目信息
Food technology
卷
28
期
5
ISSN
0015-6639
出版者
American Society for Microbiology
其它主题
Cell free system; Hydrocolloids; Microbiology of food processing; Food additives (general)
语言
英语
注释
Includes references.
2019-12-05
类型
Text; Journal Article
2024-02-28
MODS
