Guar gum: Processing, properties and food applications - A Review

Journal of Food Science and Technology

Volumn 51, Issue 3, 2014, Pages 409-418

  Mudgil, Deepak ^a   Barak, Sheweta ^a   Khatkar, Bhupendar Singh ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Cholesterol; Cluster bean; Dietary fiber; Guar gum; Hydration rate; Viscosity

Indexed keywords

CLUSTER BEAN; DIETARY FIBERS; FOOD APPLICATIONS; GUAR GUMS; HEALTH BENEFITS; HEART DISEASE; HYDRATION RATE; WATER MOLECULE;

CHOLESTEROL; DISEASES; EXPLOSIVE OIL WELL DRILLING; HYDROGEN BONDS; INDUSTRIAL APPLICATIONS; VISCOSITY;

OILS AND FATS;

CYAMOPSIS TETRAGONOLOBA;

EID: 84897620096     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0522-x     Document Type: Review

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