Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels - Concepedia

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Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels

118

Citations

49

References

2021

Year

Liyuan Rong, Mingyue Shen, Hui‐Liang Wen, Wenhao Xiao, Jinwang Li, Jianhua Xie

Food Hydrocolloids

Food ChemistryTexture PropertiesFood PhysicFood BiophysicsPea Starch Gels

References

	Year	Citations

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