Abstract
Food polysaccharides can be classified, simply, as thickeners or gelling agents. In most cases, they are used in foods to impart stability during transport and storage, and desirable sensory qualities; in some instances, they are used primarily as processing aids.
Cite
CITATION STYLE
APA
Sanderson, G. R. (1990). Gellan Gum. In Food Gels (pp. 201–232). Springer Netherlands. https://doi.org/10.1007/978-94-009-0755-3_6
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