Effect of addition of different hydrocolloids on pasting,...

Food Science and Technology (Campinas) 2012 / 07 Vol. 32; Iss. 3

Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

Leite, Tatiana Dias, Nicoleti, Joel Fernando, Penna, Ana Lúcia Barretto, Franco, Célia Maria Landi
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Volume:
32
Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/S0101-20612012005000074
Date:
July, 2012
File:
PDF, 947 KB
english, 2012
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