Thixotropic properties of the normal potato starch – Locust bean gum blends
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DOI: 10.1016/j.lwt.2016.10.011
Abstract: The aim was to study the rheological, especially thixo- and antithixotropic properties of normal potato starch (NPS) with the addition of locust bean gum (LBG) depending on the pasting temperature, the starch concentration and the… read more here.
Keywords: properties normal; locust bean; potato starch; bean gum ... See more keywords