Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties.
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DOI: 10.1016/j.ijbiomac.2018.09.067
Abstract: Rheological properties of tapioca starch-galactomannan mixtures at different concentrations (0, 0.3, 0.6 and 1.0%, w/w) of guar gum, tara gum and locust bean gum were investigated in visco-analysis, steady and dynamic shear and textural analysis.… read more here.
Keywords: starch galactomannan; gum; textural properties; properties tapioca ... See more keywords