Freeze-thaw stability of normal, waxy and high amylose corn starch gels with added guar and xanthan gums;Estabilidade de géis de amido de milho normal, ceroso e com alto teor de amilose adicionados de gomas guar e xantana durante os processos de congelamento e descongelamento

Ciencia e Tecnologia de Alimentos

Volumn 28, Issue 2, 2008, Pages 413-417

  Weber, Fernanda Hart ^a   Queiroz, Fernanda Paula Collares ^b   Chang, Yoon Kil ^b  

^a UNIVERSIDADE ESTADUAL DO RIO GRANDE DO SUL   (Brazil)

^b Faculdade de Engenharia de Alimentos   (Brazil)

Author keywords

Guar; Stability; Starch; Xanthan

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; ZEA MAYS;

EID: 47649086647     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612008000200022     Document Type: Article

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