Gelling behaviour of polyose from tamarind kernel polysaccharide

Food Hydrocolloids

Volumn 16, Issue 5, 2002, Pages 423-426

  Marathe, R M ^a   Annapure, U S ^a   Singhal, R S ^a   Kulkarni, P R ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Pectin; Polyose; Tamarind

Indexed keywords

AQUEOUS EXTRACTS; GEL STRENGTHS; PECTIN; POLYOSE; READY-TO-EAT; TAMARIND;

GELATION;

GELLING AGENT; PECTIN; POLYOSE; POLYSACCHARIDE; UNCLASSIFIED DRUG;

ARTICLE; EXTRACTION; FOOD PROCESSING; GEL; NONHUMAN; TREE;

TAMARINDUS INDICA;

EID: 0036322994     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00118-7     Document Type: Article

References (19)

1. Raghunathan