Work

Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum

Year: 2005

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2005.06.003

Authors: M CHAISAWANG, M SUPHANTHARIKA

Institution: Mahidol University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2006191488

FWCI: 4.495

Cites: 26

Cited by: 340

Related to: 10