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Volumn 31, Issue 2, 2013, Pages 183-194

Effect of heating-cooling on rheological properties of tapioca starch paste with and without xanthan gum

Author keywords

Cooling; Gelatinization; Pasting properties; Tapioca starch; Thermal stability; Viscoelastic properties

Indexed keywords

COOLING; GELATION; RHEOLOGY; STARCH; TEMPERATURE DISTRIBUTION; VISCOELASTICITY; XANTHAN GUM;

EID: 84870556972     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.10.026     Document Type: Article
Times cited : (42)

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