Physicochemical, pasting and rheological properties of colocasia starch as influenced by the addition of guar gum and xanthan gum
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DOI: 10.1007/s11694-018-9884-3
Abstract: Starch–hydrocolloids blends have been used in foods to provide texture, moisture retention and desirable pasting and rheological properties. The study was aimed to assess the influence of addition of selected gum hydrocolloids like guar gum… read more here.
Keywords: addition; colocasia starch; starch; rheological properties ... See more keywords