Effect of guar and xanthan gums on functional properties of mango ( Mangifera indica ) kernel starch

出版年份 2016 全文链接

标题

作者

关键词

Freeze-thaw stability, Gel firmness, Mango kernel starch, Pasting properties, Swelling power

出版物

Volume 93, Issue -, Pages 630-635

出版商

Elsevier BV

发表日期

2016-09-09

DOI

10.1016/j.ijbiomac.2016.09.011

联系作者

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started