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The fermentation-based production of gellan from rice bran and the evaluation of various qualitative properties of gum.
Kamer, Deniz Damla Altan; Gumus, Tuncay; Palabiyik, Ibrahim; Demirci, Ahmet Sukru; Oksuz, Omer.
Afiliação
  • Kamer DDA; Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey.
  • Gumus T; Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey. Electronic address: tgumus@nku.edu.tr.
  • Palabiyik I; Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey.
  • Demirci AS; Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey.
  • Oksuz O; Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey.
Int J Biol Macromol ; 207: 841-849, 2022 May 15.
Article em En | MEDLINE | ID: mdl-35358576
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Oryza Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Oryza Idioma: En Ano de publicação: 2022 Tipo de documento: Article