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Structure‐property correlations of non‐starch food polysaccharides
Author(s) -
Bemiller James N.
Publication year - 1999
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.19991400103
Subject(s) - polysaccharide , starch , food science , food products , polymer science , chemistry , materials science , organic chemistry
Gums, the majority of which are polysaccharides, have a wide variety of chemical structures, a range of physicochemical properties, and impart a range of functionalities to foodstuffs and prepared foods.