Influence of psyllium versus xanthan gum in starch properties

Authors

Keywords

Psyllium, Xanthan gum, Maize starch, Hydration, Gel, Physical property

Journal

FOOD HYDROCOLLOIDS

Volume 105, Issue -, Pages 105843

Publisher

Elsevier BV

Online

2020-03-07

DOI

10.1016/j.foodhyd.2020.105843

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