Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch
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DOI: 10.3390/foods8120687
Abstract: The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial (arabic, xanthan) and four non-commercial (cress seed, fenugreek, flaxseed, okra) polysaccharide gums… read more here.
Keywords: seed; chickpea starch; effect; rheological textural ... See more keywords