Interaction of guar and xanthan gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn starches

Starch/Staerke

Volumn 61, Issue 1, 2009, Pages 28-34

  Weber, Fernanda H ^a   Clerici, Maria Teresa P S ^a   Collares Queiroz, Fernanda P ^a,b   Chang, Yoon K ^a  

^a Roots Cereal and Pulses Lab   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Corn starch gels; Gums; Physical analyses

Indexed keywords

ABSORPTION; GELATION; GELS; HYDROGEN; HYDROGEN BONDS;

CHEMICAL INTERACTIONS; CORN STARCH GELS; GUMS; INFRA REDS; INFRA-RED ABSORPTION SPECTRUM; PASTING PROPERTIES; PHYSICAL ANALYSES; XANTHAN GUMS;

STARCH;

CYAMOPSIS TETRAGONOLOBA; ZEA MAYS;

EID: 59349106899     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200700655     Document Type: Article

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