Guar gum: processing, properties and food applications—A Review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0522-x.pdf
Reference78 articles.
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5. BeMiller JN (2009) One hundred years of commercial food carbohydrates in the United States. J Agric Food Chem 57:8125–8129
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