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Polysaccharide and exopolysaccharide utilisation in processed and natural cheese systems : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
(Massey University, 2011)
Several polysaccharides are of interest in dairy products because of their ability to bind water and other components of the food systems, often leading to major changes in their functional properties. This work aimed ...