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Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
tapioca starch hydrocolloids viscosity gelatinisation retrogradation
2014/3/17
The effects of hydrocolloids pectin, carrageenan, as well as of pectin/carrageenan mixtures on gelatinisation, retrogradation, rheological characteristics, and swelling power of tapioca starch were st...
