Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the stability of starch gels. The use of Cordia gum is not widely studied as a starch modifier and this fact could make this study more interest...

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Detalles Bibliográficos
Autores principales: Hussain, Shahzad, Mohamed, Abdellatif A., Alamri, Mohamed Saleh, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shahzad, Syed Ali, Ababtain, Ibrahim A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404790/
https://www.ncbi.nlm.nih.gov/pubmed/32664209
http://dx.doi.org/10.3390/foods9070909

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404790/
https://www.ncbi.nlm.nih.gov/pubmed/32664209
http://dx.doi.org/10.3390/foods9070909

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