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Effects of locust bean gum on the structural and rheological properties of resistant corn starch
In this study, interactions between resistant corn starch (RS) (5% w/w) and locust bean gum (LBG) (0, 0.125, 0.25, 0.50 and 1.0% w/v) on the viscoelastic, pasting and morphological characteristics of aqueous dispersions were evaluated. Results showed that the storage modulus (G′), loss modulus (G′′)...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2017
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5334223/ https://ncbi.nlm.nih.gov/pubmed/28298678 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2497-8 |
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