Comparative amino acid and fatty acid compositions of edible gums kondagogu (Cochlospermum gossypium) and karaya (Sterculia urens)
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference29 articles.
1. Gum exudates from genus Sterculia (gum karaya);Anderson;International Tree Crops Journal,1982
2. The amino acid composition of the proteinaceous component of gum karaya (Sterculia spp.);Anderson;Food Additives and Contaminants,1985
3. The amino acid composition of the proteinaceous component of gum Arabic (Acacia senegal (L.) Willd.);Anderson;Food Additives and Contaminants,1985
4. The amino acid composition of the proteinaceous component of guar gum (Cyamopsis tetragonolobus);Anderson;Food Additives and Contaminants,1985
5. The amino acid composition and quantitative sugar–amino acid relationships in sequential Smith-degradation products from gum arabic (Acacia senegal (L.) Willd.);Anderson;Food Additives and Contaminants,1987
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