Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch

By Montri Chaisawang, M. Suphantharika. 2005

192 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/453caf97e5947e4fed476d816e076a5820a0fcf8