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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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Detalles Bibliográficos
Autores principales:	Puri, Ritika, Gill, Balmeet Singh, Khetra, Yogesh
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi Publishing Corporation 2014
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745554/ https://www.ncbi.nlm.nih.gov/pubmed/26904639 http://dx.doi.org/10.1155/2014/564564

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