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Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum).
da Silva Costa, Rafael Alves; Bonomo, Renata Cristina Ferreira; Rodrigues, Luciano Brito; Santos, Leandro Soares; Veloso, Cristiane Martins.
Affiliation
  • da Silva Costa RA; Process Engineering Laboratory, State University of Southwest Bahia, Itapetinga, Brazil.
  • Bonomo RCF; Process Engineering Laboratory, State University of Southwest Bahia, Itapetinga, Brazil.
  • Rodrigues LB; Materials and Environment Research Group, State University of Southwest Bahia, Itapetinga, Brazil.
  • Santos LS; Laboratory of Packaging and Agro-Industrial Projects, State University of Southwest Bahia, Itapetinga, Brazil.
  • Veloso CM; Process Engineering Laboratory, State University of Southwest Bahia, Itapetinga, Brazil.
J Sci Food Agric ; 100(7): 3204-3211, 2020 May.
Article in En | MEDLINE | ID: mdl-32105338
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Polysaccharides, Bacterial / Starch / Plant Extracts / Marantaceae / Plant Gums / Galactans / Mannans Language: En Journal: J Sci Food Agric Year: 2020 Document type: Article Affiliation country: Brazil Country of publication: United kingdom
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Polysaccharides, Bacterial / Starch / Plant Extracts / Marantaceae / Plant Gums / Galactans / Mannans Language: En Journal: J Sci Food Agric Year: 2020 Document type: Article Affiliation country: Brazil Country of publication: United kingdom