Influence of xanthan, guar, CMC and gum acacia on functional properties of water chestnut ( Trapa bispinosa ) starch

标题
Influence of xanthan, guar, CMC and gum acacia on functional properties of water chestnut ( Trapa bispinosa ) starch
作者
关键词
Freeze-thaw stability, Paste clarity, Water chestnut starch, Pasting properties, Swelling power
出版物
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 103, Issue -, Pages 220-225
出版商
Elsevier BV
发表日期
2017-05-13
DOI
10.1016/j.ijbiomac.2017.05.046

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