Influence of cassia gum on rheological and textural properties of native potato and corn starch
Author:
Affiliation:
1. University of Agriculture in Krakow; Krakow Poland
Funder
University of Agriculture in Krakow (Poland)
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201400078/fullpdf
Reference52 articles.
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3. Hydrocolloids at interfaces and the influence of the properties of dispersed systems;Dickinson;Food Hydrocoll.,2003
4. Exudate gums: Occurrence, production, and applications;Verbeken;Appl. Microbiol. Biotechnol.,2003
5. Properties and applications of xanthan gum;Katzbauer;Polym. Degrad. Stabil.,1998
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