Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch–Rice Flour System

The effects of ball milling treatment on both the structure and properties of guar gum (GG), tara gum (TG), and methylcellulose (MC) were analyzed prior to assessing their potential interactions with starch components when they are used alone or in blends in a corn starch–rice flour system. X-ray di...

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Detalles Bibliográficos
Autores principales: Nuvoli, Luca, Conte, Paola, Garroni, Sebastiano, Farina, Valeria, Piga, Antonio, Fadda, Costantino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230955/
https://www.ncbi.nlm.nih.gov/pubmed/32325986
http://dx.doi.org/10.3390/foods9040517

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230955/
https://www.ncbi.nlm.nih.gov/pubmed/32325986
http://dx.doi.org/10.3390/foods9040517

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