Scientific Opinion on the substantiation of health claims related to partially hydrolysed guar gum (PHGG) and decreasing potentially pathogenic gastro-intestinal microorganisms (ID 788), changes in short chain fatty acid (SCFA) production and/or pH in the
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Guar Gum
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Molecular weight of guar gum affects short-chain fatty acid profile in model intestinal fermentation
2006 ◽
Vol 50
(10)
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pp. 971-976
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Keyword(s):
Guar Gum
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