Abstract
The exudate gums were amongst the first thickening, emulsifying and stabilising agents used in food. Despite competition from other materials they continue to be used in large quantities. Indeed, in food, the quantity of gum arabic used exceeds any other...
Cite
CITATION STYLE
APA
Wareing, M. V. (1997). Exudate gums. In Thickening and Gelling Agents for Food (pp. 86–118). Springer US. https://doi.org/10.1007/978-1-4615-2197-6_5
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