Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes

Carbohydrate Polymers

Volumn 65, Issue 3, 2006, Pages 371-380

  Sae kang, Viriya ^a   Suphantharika, Manop ^a  

^a Mahidol University ^*  (Thailand)

Author keywords

Freeze thaw stability; pH; Syneresis; Tapioca starch; Texture; Xanthan gum

Indexed keywords

CONCENTRATION (PROCESS); CRYSTAL GROWTH; ENTHALPY; HYDROLYSIS; MOLECULAR WEIGHT; PH EFFECTS; PHASE SEPARATION; SCANNING ELECTRON MICROSCOPY; SUPERCONDUCTING TRANSITION TEMPERATURE;

ACID HYDROLYSIS; FREEZE THAW (FT); MICROGRAPHS; TAPIOCA STARCH PASTES; XANTHAN GUM (XG);

STARCH;

MANIHOT ESCULENTA;

EID: 33746529310     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2006.01.029     Document Type: Article

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