Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate
| Autor: | Zhi-Xuan Li, Jia-Yu Chen, Yi Wu, Zhong-Ying Huang, Shu-Ting Wu, Yun Chen, Jing Gao, Yong Hu, Chao Huang |
|---|---|
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Food Hydrocolloids. 132:107838 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2022.107838 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect