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Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch
Consumer preferences in east Asian part of the world pave the way for consumption of lotus stem starch (LSS) in preparations such as breakfast meals, fast foods, and traditional confectioneries. The present study envisaged the investigation and optimization of additives, that is, acacia gum, sodium...
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| Udgivet i: | Int J Food Sci |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Hindawi Publishing Corporation
2014
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4745554/ https://ncbi.nlm.nih.gov/pubmed/26904639 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/564564 |
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