Functions of Guar gums with different molecular weights on the gelatinization and retrogradation behavior of corn starch

被引：1
|
作者：
Funami, T [1 ]
Kataoka, Y [1 ]
Omoto, T [1 ]
Goto, Y [1 ]
Nishinari, K [1 ]
机构：
[1] San Ei Gen FFI Inc, Hydrocolloid Lab, Toyonaka, Osaka 5618588, Japan
来源：
GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12 | 2004年 / 294期
关键词：
D O I：
10.1039/9781847551214-00252
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：252 / 261
页数：10
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