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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...
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| Huvudupphovsmän: | , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
the Society for Free Radical Research Japan
2008
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| Ämnen: | |
| Länkar: | 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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