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Effect of Tara Gum Addition on Steady and Dynamic Shear Rheological Properties of Rice Starch Isolated from the Korean Rice Variety ‘Boramchan’

The present study was performed to investigate the influence of tara gum (TG) addition on the steady and dynamic shear rheological properties of rice starch (RS) isolated from the Korean rice variety ‘Boramchan’ flour. From X-ray diffraction and Fourier transform infrared spectra of RS, it was found...

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Detalles Bibliográficos
Autores principales:	Yoo, Sang-Hun, Chang, Yoon Hyuk
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society of Food Science and Nutrition 2018
Materias:	Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6195888/ https://www.ncbi.nlm.nih.gov/pubmed/30386754 http://dx.doi.org/10.3746/pnf.2018.23.3.254

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