Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel

Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze–thaw stability of rice starch were...

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Detalles Bibliográficos
Autores principales: Xu, Xuejiao, Ye, Shuhui, Zuo, Xiaobo, Fang, Sheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407422/
https://www.ncbi.nlm.nih.gov/pubmed/36010508
http://dx.doi.org/10.3390/foods11162508

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407422/
https://www.ncbi.nlm.nih.gov/pubmed/36010508
http://dx.doi.org/10.3390/foods11162508

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