Effect of gum arabic on freeze-thaw stability, pasting and rheological properties of tapioca starch and its derivatives

Published 2015 View Full Article

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Title
Effect of gum arabic on freeze-thaw stability, pasting and rheological properties of tapioca starch and its derivatives
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 51, Issue -, Pages 355-360
Publisher
Elsevier BV
Online
2015-06-07
DOI
10.1016/j.foodhyd.2015.05.034

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