Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch
作者： Anjum Nawab , Feroz Alam , Muhammad Abdul Haq , Abid Hasnain
DOI: 10.1016/J.IJBIOMAC.2016.09.011
关键词: Starch 、 Absorption of water 、 Chemistry 、 Guar gum 、 Guar 、 Swelling 、 Food science 、 Syneresis 、 Solubility 、 Xanthan gum 、 Biochemistry
摘要: … during the cooling of the starch paste. Both gums were found to be … a linear chain of (1 → 4)-linked β-d-mannopyranosyl units attached with α-d-galactopyranosyl units as side chains via …
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