The relationship between the covalent structure of the Xanthomonas polysaccharide (Xanthan) and its function as a thickening, suspending and gelling agent
- 31 October 1980
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 6 (1) , 63-76
- https://doi.org/10.1016/0308-8146(80)90007-2
Abstract
No abstract availableKeywords
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