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Inulin: its physicochemical properties and technological functionality.
Blecker, Christophe; Chevalier, J. P.; Herck, J C van et al.
2001In Recent Research Developments in Agricultural & Food Chemistry, 5, p. 125-131
Peer reviewed
 

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Abstract :
[en] This review examines the present state of knowledge on the physicochemical properties and technological functionality of inulin. First, structure and conformation are described. Secondly, solubility and gelation are precisely detailed. Finally, the numerous advantages offered by this functional food are described.
Disciplines :
Agriculture & agronomy
Author, co-author :
Blecker, Christophe ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Chevalier, J. P.
Herck, J C van
Fougnies, C.
Deroanne, C.
Paquot, Michel ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Language :
English
Title :
Inulin: its physicochemical properties and technological functionality.
Publication date :
2001
Journal title :
Recent Research Developments in Agricultural & Food Chemistry
Volume :
5
Pages :
125-131
Peer reviewed :
Peer reviewed
Available on ORBi :
since 17 May 2010

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