Physical modification of various starches by partial gelatinization and freeze-thawing with xanthan gum

Published 2020 View Full Article

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Title
Physical modification of various starches by partial gelatinization and freeze-thawing with xanthan gum
Authors
Keywords
Physical modification, Starch, Xanthan gum, Partial gelatinization, Freeze-thawing, Pasting viscosity
Journal
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages 106210
Publisher
Elsevier BV
Online
2020-08-09
DOI
10.1016/j.foodhyd.2020.106210

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