This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products including o yellow mustard gum o flaxseed gum o cereals (wheat barley oat and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing Structures and Functionality addresses the basic chemistry extracting processes molecular structure and most importantly the functional properties and potential applications of new polysaccharide gums. |Polysaccharide Gums from Agricultural Products Processing Structures and Functionality | Food & Nutrition
