Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch
- 28 July 2004
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 19 (1) , 15-24
- https://doi.org/10.1016/j.foodhyd.2004.04.008
Abstract
No abstract availableKeywords
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