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Abstract

A number of polysaccharides are employed in food products partly because of their ability to gel under various conditions. In recent years considerable interest has been shown in these materials and a certain amount of progress has been made in elucidating the chemical nature of the inter-chain linkages which form on gelation (1).

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References

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Copyright information

© Springer-Verlag Berlin Heidelberg 1975

Authors and Affiliations

  • J. R. Mitchell
    • 1
  • J. M. V. Blanshard
    • 1
  1. 1.Food Science Laboratories, Department of Applied Biochemistry and NutritionUniversity of Nottingham, School of AgricultureSutton Bonington, Loughborough, LeicsEngland

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