Emulsion and pasting properties of resistant starch with locust bean gum and their utilization in low fat cookie formulations

International Journal of Food Properties

Volumn 11, Issue 4, 2008, Pages 762-772

  Basman, Arzu ^a   Ozturk, Serpil ^a   Kahraman, Kevser ^a   Koksel, Hamit ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Emulsion properties; Locust bean gum; Low fat cookie; Resistant starch; RVA

Indexed keywords

EMULSIFICATION; EMULSIONS; RAPID SOLIDIFICATION;

EMULSION PROPERTIES; LOCUST BEAN GUM; LOW FAT COOKIE; RESISTANT STARCH; RVA;

STARCH;

GLYCINE MAX; ZEA MAYS;

EID: 57049168124     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701596686     Document Type: Article

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