Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation
Gums, as natural hydrocolloids, play a crucial role in enhancing the functionality and stability of food products. The present study focuses on the extraction, characterization, and functional evaluation of Cordia fruit gum for its application in value-added food formulations. Traditionally used in...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Subjects: | |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_02014.pdf |
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