Preparation of resistant starch from starch–guar gum extrudates and their properties

JOURNAL ARTICLE

Year: 2006 Journal: Food Chemistry Vol: 101 (1)Pages: 20-25 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2006.01.005

Keywords:

Die swell Citric acid Starch Guar gum Extrusion Chemistry Viscosity Food science Guar Materials science Composite material

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