Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch
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DOI: 10.3390/foods9070909
Abstract: Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the stability of starch gels. The use of Cordia gum is not widely studied… read more here.
Keywords: starch; corn starch; gum cordia; pasting thermal ... See more keywords