Natural gums as sustainable materials to improve the color quality and stability of food

Elsevier eBooks 2026 Book chapter

View at publisher
Authors: Ellen Ayepa, Moses Kwaku Golly, Afia Sakyiwaa Amponsah, Frederick Sarpong
DOI: 10.1016/b978-0-443-40628-7.00013-4
Cited by: 1
References: 70

Fields of Study & Subjects

Polysaccharides Composition and Applications Microencapsulation and Drying Processes Food composition and properties

Publication details

Journal / source
Elsevier eBooks
Publisher
Elsevier
Pages
349–383
Publication date
1 January 2026
Language
EN
Document type
Book chapter