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Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (Tamarindus indica L.) Seed

Huimin Shao1, Hui Zhang2, Yanjun Tian3

  • 1Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China. ncuskshaohuimin@163.com.

Molecules (Basel, Switzerland)
|March 31, 2019
PubMed

Keywords:
chemical compositionpH-resistancerheological propertiestamarind seed polysaccharidethermo-stability

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