Agricultural and Food SciencesMedicine

Hydrocolloids as thickening and gelling agents in food: a critical review

Dipjyoti Saha, S. Bhattacharya

2010.11.6JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI: 10.1007/s13197-010-0162-6

tlooto Summary

The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development.

Abstract

Abstract is not available.

Citation format

SAHA, Dipjyoti; BHATTACHARYA, S. Hydrocolloids as thickening and gelling agents in food: A critical review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2010, 47: 587–597.