Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum

By Montri Chaisawang, M. Suphantharika. 2006

324 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/81895646d335b41a906059009f57aa29791613a8

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In Food Science

1. C. Rosell

In Nutrition and Dietetics

1. C. Rosell

Citations in the corpus

• Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles (2011, background): “Peak viscosity, breakdown and final viscosity of guar and xanthan gums with tapioca starch increased but the setback viscosity decreased with guar gum and increased with xanthan (Chaisawang & Suphantharika, 2006).”