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.
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