Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds
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DOI: 10.1016/j.lwt.2021.111180
Abstract: Abstract In this study, we investigated the influence of Chinese quince seed gum (CQSG) on the functional and rheological features of tigernut tuber starch using a rapid visco-analyzer (RVA), differential scanning calorimetry (DSC), scanning electron… read more here.
Keywords: features tigernut; functional rheological; rheological features; chinese quince ... See more keywords