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Chemical and Physical Properties, Safety and Application of Partially Hydrolized Guar Gum as Dietary Fiber

The ideal water-soluble dietary fiber for the fiber-enrichment of foods must be very low in viscosity, tasteless, odorless, and should produce clear solutions in beverages. Partially hydrolyzed guar gum (PHGG) produced from guar gum by enzymatic process has the same chemical structure with intact gu...

詳細記述

保存先:
書誌詳細
主要な著者: Yoon, Seon-Joo, Chu, Djong-Chi, Raj Juneja, Lekh
フォーマット: Artigo
言語:Inglês
出版事項: the Society for Free Radical Research Japan 2008
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC2212352/
https://ncbi.nlm.nih.gov/pubmed/18231623
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3164/jcbn.2008001
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