Extraction of water-soluble polysaccharides (WSPS) from Chinese truffle and its application in frozen yogurt

Carbohydrate Polymers

Volumn 86, Issue 2, 2011, Pages 566-573

  Miao, Yu Zhi ^a   Lin, Qiang ^a   Cao, Yu ^a   He, Gui Hua ^a   Qiao, Dai Rong ^a   Cao, Yi ^a  

^a SICHUAN UNIVERSITY   (China)

Author keywords

Application; Chinese truffle; Extraction; Frozen yogurt; Water soluble polysaccharides

Indexed keywords

CHINESE TRUFFLES; FROZEN YOGURT; FUNCTIONAL COMPONENTS; FUNCTIONAL INGREDIENT; OPTIMUM CONDITIONS; PH VALUE; TITRATABLE ACIDITY; WATER-SOLUBLE POLYSACCHARIDES;

DAIRY PRODUCTS; GLUCOSE; POLYSACCHARIDES; SOLVENT EXTRACTION;

WATERWORKS;

TUBER (TRUFFLE);

EID: 79960557489     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.04.071     Document Type: Article

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