Tannin removal from Persian gum and investigation of physicochemical properties: Comparing different methods
Persian gum (PG) is a novel natural exudate gum and the main challenge regarding PG is tannin content of gum which limits its application in food and pharmaceutical industries. In fact, tannins are known as anti-nutrient compounds because they limit bioavailability of proteins and minerals. Hence, i...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001264 |
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