Seed Gums
Part 6. Polysaccharides
Dr. Ir. Stephan Dierckx,
Prof. Dr. Ir. Koen Dewettinck,
Dr. Ir. Stephan Dierckx
- [email protected]
- +32-9-264-6198 | Fax: +32-9-264-6218
Ghent University, Department of Food Technology and Nutrition, Coupure links 653, Gent, Belgium, B-9000
Search for more papers by this authorProf. Dr. Ir. Koen Dewettinck
- [email protected]
- +32-9-264-6165 | Fax: +32-9-264-6218
Ghent University, Department of Food Technology and Nutrition, Coupure links 653, Gent, Belgium, B-9000
Search for more papers by this authorDr. Ir. Stephan Dierckx,
Prof. Dr. Ir. Koen Dewettinck,
Dr. Ir. Stephan Dierckx
- [email protected]
- +32-9-264-6198 | Fax: +32-9-264-6218
Ghent University, Department of Food Technology and Nutrition, Coupure links 653, Gent, Belgium, B-9000
Search for more papers by this authorProf. Dr. Ir. Koen Dewettinck
- [email protected]
- +32-9-264-6165 | Fax: +32-9-264-6218
Ghent University, Department of Food Technology and Nutrition, Coupure links 653, Gent, Belgium, B-9000
Search for more papers by this authorAbstract
- Introduction
- Historical Outline
- Chemical Structures
- Occurrence
- Introduction
- Carob Bean
- Guar
- Tara Gum
- Functions
- Biochemistry
- Biodegradation
- Production
- Processes and Producers
- World Market
- Applications
- General Characteristics
- Carob Bean Gum
- Guar Gum
- Tara Gum
- Outlook and Perspectives
- Patents
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