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Exudate gums

  • Imeson A
Springer US, (1992), 66-97
DOI: 10.1007/978-1-4615-3552-2_4
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Abstract

The exudate gums are amongst the oldest and most traditional thickening and stabilising agents used in food. Despite competition from other materials, several of these natural exudates continue to be used in large quantities. Indeed, in food, gum arabic is used more than any other polysaccharide except starch and its derivatives.

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APA

Imeson, A. P. (1992). Exudate gums. In Thickening and Gelling Agents for Food (pp. 66–97). Springer US. https://doi.org/10.1007/978-1-4615-3552-2_4

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