Effect of heating–cooling on rheological properties of tapioca starch paste with and without xanthan gum

Author:

Chantaro Prawta,Pongsawatmanit Rungnaphar,Nishinari Katsuyoshi

Funder

Thailand Research Fund

Commission on Higher Education

Kasetsart University Research and Development Institute

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. A rheological characterization of cereal starch–galactomannan mixtures;Alloncle;Cereal Chemistry,1989

2. Official methods of analysis association of official analytical chemists;Association of Official Analytical Chemists (AOAC),2000

3. Pasting, paste, and gel properties of starch–hydrocolloids combinations;BeMiller;Carbohydrate Polymers,2011

4. Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch;Chaisawang;Carbohydrate Polymers,2005

5. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum;Chaisawang;Food Hydrocolloids,2006

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