Starch-gum Interactions: Formulations and Functionality Using Amaranth/Corn Starch and CMC-Reference-Cited by-同舟云学术

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Starch-gum Interactions: Formulations and Functionality Using Amaranth/Corn Starch and CMC

Published:1992 Issue:10 Volume:44 Page:369-374
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Sudhakar V.,Singhal R. S.,Kulkarni P. R.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference19 articles.

1. and : Starch/xanthan composition. Brit. Pat. 1, 562, 275 (1980).

2. Some Properties ofAmaranthus paniculatas (Rajgeera) Starch Pastes

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2. The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread;LWT-FOOD SCI TECHNOL;2016

3. Structures, physicochemical properties, and applications of amaranth starch;Critical Reviews in Food Science and Nutrition;2015-04

4. Effect of dry heat treatment with xanthan on waxy rice starch;Carbohydrate Polymers;2013-02

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