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Polysaccharide Hydrocolloids of Commerce

1958
Publisher Summary This chapter discusses the polysaccharide hydrocolloids of commerce. Following the modern trend, this name is condensed to “polysacolloids.” Polysacolloids abound in Nature as structural, storage, vascular, or functional components of plant and animal tissues, but only a limited number, all from plant sources, are of commercial ...
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Hydrocolloids, Modified Hydrocolloids as Food Recipes and Formulating Agents

Journal of Food Processing & Technology, 2011
Modified starches, xanthan, diagum SR, etc were researched as food recipes for chunk in gravy for evaluating the possibilities of their sensory and physical evaluations. Various concentrations of major hydrocolloids were formulated as recipes and pH of the recipes was also studied incorporating sodium carbonate.
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Healing With Hydrocolloid

AJN, American Journal of Nursing, 1991
E, Fowler, J Z, Cuzzell, J C, Papen
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Hydrocolloids: Structure, preparation method, and application in food industry

Food Chemistry, 2023
Sajad Pirsa
exaly  

A comprehensive review on food hydrocolloids as gut modulators in the food matrix and nutrition: The hydrocolloid-gut-health axis

Food Hydrocolloids, 2023
Duygu AgagÜndÜz, Betül Kocaadam, Raffaele Capasso   +2 more
exaly  

Food Hydrocolloids

2022
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The role of hydrocolloids on the 3D printability of meat products

Food Hydrocolloids, 2021
Xiu-Ping Dong, Bhesh Bhandari, Sangeeta Prakash   +2 more
exaly  

Food Hydrocolloids

2021
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Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia

Food Hydrocolloids, 2021
Nelum Pematilleke, Mandeep Kaur, Benu P Adhikari   +2 more
exaly  

hydrocolloid, n.

2023
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