Rheological properties of native and modified corn starches in the presence of hydrocolloids

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Rheological properties of native and modified corn starches in the presence of hydrocolloids

Starch and hydrocolloids were often used together in food industry to modify the rheological properties with the aim to enhance the starch tolerance to processing conditions. As such, the rheological properties of xanthan gum (XG), carrageenan, high (HMP) and low methoxyl pectin (LMP), with native c...

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Bibliographic Details
Main Authors:	Shaari, Nur Atiqah, Sulaiman, Rabiha, Cheok, Choon Yoong
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/58382/ http://psasir.upm.edu.my/id/eprint/58382/1/%2833%29.pdf

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