STARCH-GUM INTERACTIONS - NUTRITIONAL AND TECHNOLOGICAL IMPLICATIONS

Authors
SUDHAKAR V SINGHAL RS KULKARNI PR
Citation
V. Sudhakar et al., STARCH-GUM INTERACTIONS - NUTRITIONAL AND TECHNOLOGICAL IMPLICATIONS, International journal of food sciences and nutrition, 47(2), 1996, pp. 117-129
Citations number
91
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics
Journal title
International journal of food sciences and nutrition → ACNP
ISSN journal
09637486
Volume
47
Issue
2
Year of publication
1996
Pages
117 - 129
Database
ISI
SICI code
0963-7486(1996)47:2<117:SI-NAT>2.0.ZU;2-4
Abstract
Starch contributes greatly to the textural properties of many foods. S tarch, both native as well as various modified derivative forms offer a great scope to develop a variety of food products having varied text ure and mouthfeel.