Gum control in a low-carb world: formulators turn to hydrocolloids for their useful functional properties without contributing to "net carbs.".: An article from: Food Processing

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Citation Details
Title: Gum control in a low-carb world: formulators turn to hydrocolloids for their useful functional properties without contributing to "net carbs.".
Author: Kantha Shelke
Publication:Food Processing (Magazine/Journal)
Date: August 1, 2004
Publisher: Putman Media, Inc.
Volume: 65 Issue: 8 Page: 43(3)

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