Apparent viscosity of co-extruded starch and xanthan gum

Industrial Crops and Products

Volumn 5, Issue 3, 1996, Pages 183-188

  Miladinov, V D ^a   Hanna, M A ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Extrusion; Starch; Viscosity; Xanthan gum

Indexed keywords

EID: 0030239912     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/0926-6690(96)89447-7     Document Type: Article

References (8)

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3. Kelco, 1992. Xanthan gum; Natural biogum for scientific water control. Kelco division of Merck & Co., Rahway, NJ.
4. Miladinov, V.D. and Hanna, M.A., 1995. Apparent viscosity of starch and xanthan gum extruded with crosslinking agents. Ind. Crops Prod., 4: 261-271.
5. Mohsenin, N.M., 1986, Physical Properties of Plant and Animal Materials, Gordon and Breach, New York, NY, pp. 196-224.
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7. Sanderson, G.R., 1982. The interactions of xanthan gum in food systems. In: G.O. Phillips, D.J. Wedlock and P.A. Williams (Editors), Gums and Stabilizers for the Food Industry, Interactions of Hydrocolloids. Pergamon Press, New York, NY, pp. 77-87.
8. SAS, 1989. Software Release 6.08 TS 410. SAS Institute Inc., Cary, NC.