Plant cell walls and cell‐wall polysaccharides: structures, properties and uses in food products
作者： Philip J. Harris , Bronwen G. Smith
DOI: 10.1111/J.1365-2621.2006.01470.X
关键词: Cellulose 、 Food additive 、 Food products 、 Lignin 、 Xyloglucan 、 Food science 、 Botany 、 Chemistry 、 Cell wall 、 Pectin 、 Polysaccharide
摘要: We describe preparations of plant cell walls and polysaccharides obtained from plant cell walls that are added to food products for two purposes: as modifiers of food texture and/or as …
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