Rheological properties of native and modified corn starches in the presence of hydrocolloids
Starch and hydrocolloids were often used together in food industry to modify the rheological properties with the aim to enhance the starch tolerance to processing conditions. As such, the rheological properties of xanthan gum (XG), carrageenan, high (HMP) and low methoxyl pectin (LMP), with native c...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/58382/1/%2833%29.pdf http://psasir.upm.edu.my/id/eprint/58382/ http://www.ifrj.upm.edu.my/24%20(05)%202017/(33).pdf |
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