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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9717

Title: Utilization of cashew gum in the production of pineapple jam and cashew apple juice drink
Authors: Gyedu-Akoto, Esther
Oduro, Ibok
Ellis, William Otto
Amoah, Frank M.
Oldman, James H.
Issue Date: 2010
Publisher: Food
Citation: Food, 2010, Global Science Books
Abstract: Cashew tree gum is an exudate polysaccharide produced spontaneously orby deliberately inflicting wounds on the bark of the cashew (Anacardium occidentale L.) tree. Its physio-chemical and rheogical properties have been found to be similar to those of gum Arabic which finds industrial applications as a thickening agent, emulsifier or stabilizer. This has led to the assessment of cashew gum as a gelling agent and stabilizer in pineapple jam and cashew juice...
Description: This Article was published by Food, 2010, Global Science Books
URI: http://hdl.handle.net/123456789/9717
Appears in Collections:College of Science

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