瓜尔胶
黄原胶
淀粉
瓜尔
流变学
食品科学
化学
多糖
变性淀粉
材料科学
有机化学
复合材料
作者
T. Venkatesh,Alphonsa George,Rishi Kesav S.,M. S. Sajeev,Anjineyulu Kothakota
出处
期刊:Food & Function
[Royal Society of Chemistry]
日期:2024-01-01
卷期号:15 (4): 1977-1993
被引量:4
摘要
Clarification of sugarcane juices is carried out with plant-based hydrocolloids such as Xanthan gum, guar gum & starch. Starch is identified as the most effective clarifying agent. Sugars produced by starch clarification showed superior properties.
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