| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10603051 | Carbohydrate Polymers | 2012 | 10 Pages |
Abstract
⺠Effects of salts on gelatinization and rheology of starch/gum blends were studied. ⺠Starch/ionic gum blends were more affected than starch/non-ionic gum blends. ⺠Pasting viscosities of starch/ionic gum blends were increased by salt addition. ⺠Salts affected starch/non-ionic gum blends differently depending on type of salts. ⺠Gelatinization temperatures of all blends were increased by salt addition.
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Authors
Wisutthana Samutsri, Manop Suphantharika,