Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch
In this study, the influence of different levels (0.1, 0.2, and 0.3% <i>w</i>/<i>w</i>) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze–thaw stability, microstructure, pasting, and textural properties were investigated. The SEM micro...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2023-06-01
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| Schriftenreihe: | Gels |
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| Online-Zugang: | https://www.mdpi.com/2310-2861/9/6/460 |
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