Effect of minor addition of xanthan on cross-linking of rice starches by dry heating with phosphate salts

Journal of Applied Polymer Science

Volumn 105, Issue 4, 2007, Pages 2280-2286

  Chung, Hyun Jung ^a   Min, Deulre ^b   Kim, Jong Yea ^c   Lim, Seung Taik ^c  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b LG Electronics Inc   (South Korea)

^c Korea University   (South Korea)

Author keywords

Crosslinking; Digestibility; Dry heating; Rice starch; Xanthan

Indexed keywords

ADDITION REACTIONS; CROSSLINKING; MOISTURE; SALTS; SOLUTIONS;

DIGESTIBILITY; DRY HEATING; RICE STARCH; XANTHAN;

STARCH;

CROSS LINKING; DRYING; MOISTURE CONTENT; POLYSACCHARIDE; TEMPERATURE EFFECT; VISCOSITY;

EID: 34547208267     PISSN: 00218995     EISSN: 10974628     Source Type: Journal    
DOI: 10.1002/app.26237     Document Type: Article

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