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Corn starch-xanthan gum interaction and its effect on the stability during storage of frozen gelatinized suspensions.

Author(s) : FERRERO C., MARTINO M. N., ZARITZKY N. E.

Type of article: Article

Summary

At -5, -10 or -20 deg C, the xanthan gum limits the retrogradation, the syneresis and the rheological changes of suspensions.

Details

  • Original title: Corn starch-xanthan gum interaction and its effect on the stability during storage of frozen gelatinized suspensions.
  • Record ID : 1995-2332
  • Languages: English
  • Source: Stärke - vol. 46 - n. 8
  • Publication date: 1994

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