Comparison of the Effects of Gums on Dynamic Rheological Properties of Acetylated Sweet Potato Starch

Dynamic rheological properties of acetylated sweet potato starch (ASPS) pastes mixed with 3 commercial gums (guar gum, locust bean gum, and xanthan gum) were investigated at different gum concentrations. The dynamic moduli of the ASPS-gum mixtures were higher than those of the control, and they incr...

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Veröffentlicht in:	Food science and biotechnology 2011, Vol.20 (5), p.1445-1449
Hauptverfasser:	Yoo, Byoung-Seung, Kim, Do-Dan
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
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