Influence of xanthan gum on rheological properties and freeze–thaw stability of tapioca starch

Published 2008 View Full Article

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Title
Influence of xanthan gum on rheological properties and freeze–thaw stability of tapioca starch
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 88, Issue 1, Pages 137-143
Publisher
Elsevier BV
Online
2008-02-20
DOI
10.1016/j.jfoodeng.2008.02.009

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