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Hydrocolloids as thickening and gelling agents in food: a critical review
Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The two main uses are as thickening and gelling agents. As thickening agents, they find uses in soups, gravies, salad dressings, sauces and toppings while as gelling agents, they are extensively use...
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| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer-Verlag
2010
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551143/ https://ncbi.nlm.nih.gov/pubmed/23572691 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0162-6 |
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