Effects of different modified starches and gums on the physicochemical, functional, and microstructural properties of tapioca pearls
Nian-Nian Zhang, Sha Yang, Yu-Yu Kuang, Chang-Song Shan, Qinqin Lu, Zhi‐Gang Chen
Topics & Concepts
RheologyStarchChemistryEnthalpyFood scienceChemical engineeringMaterials scienceComposite materialThermodynamicsEngineeringPhysicsPolysaccharides Composition and ApplicationsFood composition and propertiesProteins in Food Systems