Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

Journal of Food Science and Technology

Volumn 50, Issue 4, 2013, Pages 809-814

  Kaur, Maninder ^a   Sandhu, Kawaljit Singh ^b   Kaur, Jasmeen ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

^b CHAUDHARY DEVI LAL UNIVERSITY   (India)

Author keywords

CMC; Locust bean gum; Pasting; Tamarind kernel; Xanthan

Indexed keywords

CMC; LOCUST BEAN GUM; PASTING; TAMARIND KERNEL; XANTHAN;

VISCOSITY;

XANTHAN GUM;

SOLANUM TUBEROSUM; TAMARINDUS INDICA;

EID: 84878825066     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0402-4     Document Type: Article

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