Gelation characteristics of Mesona chinensis polysaccharide-maize starches gels: Influences of KCl and NaCl
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DOI: 10.1016/j.jcs.2020.103108
Abstract: Abstract An investigation was conducted into the effects of potassium chloride (KCl) and sodium chloride (NaCl) on the gelation properties of maize starch-Mesona chinensis polysaccharide (MCP) gels. Waxy maize starch (WS), normal maize starch (NS),… read more here.
Keywords: gelation; kcl nacl; maize starch; mcp gels ... See more keywords