Influence of psyllium versus xanthan gum in starch properties

Author:

Belorio Mayara,Marcondes Gisele,Gómez Manuel

Funder

TANSCOLAB FEDER-Interreg España-Portugal

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. AACC (2012). Approved methods of the American Association of Cereal Chemists, method 61-02.01 (pasting properties), 56.30 (water binding capacity);AACC,2012

2. Effect of carboxymethylcellulose and xanthan gum on the thermal, functional and rheological properties of dried nixtamalised maize masa;Aguirre-Cruz;Carbohydrate Polymers,2005

3. Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk);Ahmadi;Journal of Food Engineering,2012

4. Viscoelastic properties of maize starch/hydrocolloid pastes and gels;Alloncle;Food Hydrocolloids,1991

5. Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread;Aprodu;Food Science and Biotechnology,2015

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