Impacts of guar and xanthan gums on pasting and gelling properties of high-amylose corn starches.
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DOI: 10.1016/j.ijbiomac.2019.09.231
Abstract: The effects of adding guar and xanthan gums on the pasting and gel properties of high-amylose corn starches, Hylon V (∼ 50% amylose content) and NF-CG170 (∼ 71% amylose content), were studied with waxy corn… read more here.
Keywords: corn; high amylose; guar xanthan; properties high ... See more keywords