Effect of Curdlan and Xanthan on the Texture and Moisture Retention of Cooked Rice
Author:
Affiliation:
1. Department of Food and Biotechnology; Hanseo University; Seosan 356-706 Korea
2. Department of Animal Science and Technology; National Taiwan University; Taipei Taiwan
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12386/fullpdf
Reference29 articles.
1. Effect of different beta-glucans on the gelatinization and retrogradation of rice starch;Banchathanakij;Food Chem.,2009
2. Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum;Christianson;Cereal Chem.,1981
3. Effect of freezing rate and xanthan gum on the properties of corn starch and wheat flour pastes;Ferrero;Int. J. Food Sci. Technol.,1993
4. Xanthan gum: Production, recovery and properties;Garcia-Ochoa;Biotechnol. Adv.,2000
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