RHEOLOGICAL AND SEM STUDIES ON THE INTERACTION BETWEEN SPENT BREWER'S YEASTβ-GLUCANS ANDκ-CARRAGEENAN
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2009.00193.x/fullpdf
Reference21 articles.
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3. A rheological description of mixtures of a galactoxyloglucan with high amylose and waxy corn starches;FREITAS;Carbohydr. Polym.,2003
4. The molecular constitution of an insoluble polysaccharide from yeast, Saccharomyces cerevisiae;HASSID;J. Am. Chem. Soc.,1941
5. Rheological and microstructural evidence for transient states during gelation of kappa-carrageenan in the presence of potassium;HERMANSSON;Carbohydr. Polym.,1989
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2. Spent Brewer’s Yeast as a Source of Insoluble β-Glucans;International Journal of Molecular Sciences;2021-01-15
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