Effects of hydrocolloids and freezing rates on freeze-thaw stability of tapioca starch gels

By J. Muadklay, S. Charoenrein. 2008

168 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8de5120971fadfb25cf58269e38c790ccb41b45c

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Behera
2. Ramesh Ray

In Nutrition and Dietetics

1. S. Behera
2. Ramesh Ray

Citations in the corpus

• Effect of konjac glucomannan on syneresis, textural properties and the microstructure of frozen rice starch gels (2011, background): “Muadklay and Charoenrein (2008) found that anthan gum also reduces syneresis in freeze–thaw tapioca starch el.”