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% w/w) 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 micrographs reveale...

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Detalles Bibliográficos
Autores principales: Hedayati, Sara, Ansarifar, Elham, Tarahi, Mohammad, Tahsiri, Zahra, Baeghbali, Vahid, Niakousari, Mehrdad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297562/
https://www.ncbi.nlm.nih.gov/pubmed/37367131
http://dx.doi.org/10.3390/gels9060460

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297562/
https://www.ncbi.nlm.nih.gov/pubmed/37367131
http://dx.doi.org/10.3390/gels9060460

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