Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics
By A. Dartois, Jaspreet Singh, L. Kaur, Harjinder Singh. 2010
226 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/c058eb84f15ee0571162b84998675735f55a1ddc
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Guar gum: processing, properties and food applications—A Review (2014, background): “It acts as a barrier between starch and starch hydrolyzing enzymes (Dartois et al. 2010).”