Understanding the structure–emulsification relationship of gum ghatti – A review of recent advances
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference30 articles.
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2. Gum ghatti;Al-Assaf,2009
3. Gum ghatti (Indian gum). Part II. The hydrolysis products obtained from the methylated degraded gum and the methylated gum;Aspinall;Journal of the Chemical Society,1958
4. Gum ghatti (Indian gum). Part III. Neutral oligosaccharides formed on partial acid hydrolysis of the gum;Aspinall;Journal of the Chemical Society,1958
5. Gum ghatti (Indian gum). Part V. Degradation of the periodate-oxidised gum;Aspinall;Journal of the Chemical Society,1965
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