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Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin

Article ID Journal Published Year Pages File Type
6988595 Food Hydrocolloids 2014 8 Pages PDF
Keywords
TextureRheologySyneresisTapioca starchPectinPasting properties
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin
Authors
A. Agudelo, P. Varela, T. Sanz, S.M. Fiszman,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Texture
Rheology
Syneresis
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Pectin
Pasting properties
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