Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum

Food Hydrocolloids

Volumn 20, Issue 5, 2006, Pages 641-649

  Chaisawang, Montri ^a   Suphantharika, Manop ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Anionic starch; Gelatinization; Gums; Rheology; Scanning electron microscopy; Tapioca starch

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GELS; GRANULATION; RHEOLOGY; STARCH; VISCOSITY; XANTHAN GUM;

ANIONIC STARCH; GELATINISATION; GUAR GUMS; GUM; PASTING PROPERTY; RAPID VISCO ANALYZERS; RHEOLOGICAL PROPERTY; SWELLING POWER; TAPIOCA STARCH; THE DIFFERENTIAL SCANNING CALORIMETER (DSC);

SCANNING ELECTRON MICROSCOPY;

CYAMOPSIS TETRAGONOLOBA; MANIHOT ESCULENTA;

EID: 32944482808     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.06.003     Document Type: Article

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