Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use
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DOI: 10.3390/foods8090404
Abstract: In this study, we characterize fructan extracts from five wild agave varieties at three ages to identify their potential use in the food industry. Physicochemical parameters (solids soluble total and pH), sugar content and fructan… read more here.
Keywords: agave varieties; use; wild agave; degree polymerization ... See more keywords